Linguine alle Vongole
Fresh clams steamed open in white wine and garlic release a briny liquor that becomes the entire sauce for this coastal Italian classic - no cream, no tomato, just the taste of the sea.
Ingredients
- 3 pounds small clams (manila or littleneck), scrubbed
- 1 pound linguine
Instructions
- Purge the clams by soaking them in a large bowl of cold water with 1/4 cup cornmeal for 20 to 30 minutes; this encourages them to release any trapped sand.
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