4 lbs. Willapa Vongole Clams, 1/4 cup Water, 1 lb. Italian Linguini, 1/3 cup Olive Oil, 1 tablespoon chopped flat Parsley, 1 very small very coarsely chopped Red Chili Pepper, 3 cloves finely chopped Garlic, Salt
Wash Vongole carefully. In large pan at medium heat put Water (just enough to cover bottom of pan) and Vongole. Heat until opened. Retain juice. Boil water for Linguini (add Salt and 1 teaspoon of Olive Oil to Water). In another sauce pan put 1/4 cup Olive Oil, Garlic. Cook at low heat until Garlic just starts to turn golden. Cook Linguini in boiling water (al dente). Add Vongole with juice. Continue to cook at medium heat. Add rest of Olive Oil. Add Red Chili Pepper. Drain Linguini. Add Vongole and juices. Sprinkle chopped Parsley for garnish. Mix well. Serve immediately.
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