Recipe: Linguine con Vongole (White Clams Sauce)
The coastal spirit of Italy is alive at Phoenix restaurant Michelina's Ristorante Costa Compagnia, where the menu is full of seafood-centric dishes.
One classic meal is Linguine con Vongole, a dish that may seem simple but is easy to taint with wine or cream sauce, says chef/owner Michelina DiSibio (whom we profiled yesterday in Chef Chat.)
"I have so many people call and say, 'Your linguine clam sauce is the best,'" DiSibio says.
Here's how to make it:
Linguine con Vongole (White Clams Sauce)
6 tablespoons of light olive oil
1 tablespoon fresh garlic, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
Pinch red chiles, crushed (optional)
Salt and pepper to taste
16 ounces canned clams (fresh or frozen can be used)
1/2 pound linguine (al dente, cooked 6 minutes)
In a large skillet, saute garlic in oil until golden. Add clams and seasonings. Cook over medium heat for 7 or 8 minutes. Serve on linguine. Enjoy!