Linguine Vongole / Vitolo, Fort Lauderdale

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are more affordable and still provide a good flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: white grape juice

White grape juice offers sweetness without alcohol.

Start by making the sauce with shucked midnight clams and natural clam juice.

Add a nice amount of white wine and black pepper to the clams for flavor.

Set the sauce aside.

Grab a pan and heat some olive oil with garlic cloves until they are nice and brown.

Once the garlic is brown, add chopped parsley and remove the pan from the flame.

Put the pan back on the heat and add the clams.

Toss in the linguine pasta, which should be halfway cooked, allowing it to finish cooking in the sauce.

Keep the pasta moving and let the sauce reduce; avoid adding butter for creaminess.

Once the sauce is thick, it's ready to plate.

Top off the dish with more parsley and finish with a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens