Linguine con le vongole - Clams Pasta

fx

Fri, 4 Mar 2016 12:55:50 GMT

Thanks glad this worked for you!

Lou

Tue, 13 Dec 2011 19:12:19 GMT

Absolutely loved this sauce. Used tinned clams and passata but turned out just fine. Thank you.

Marta

Sun, 6 Feb 2011 22:27:33 GMT

Genial, me encant� la explicaci�n de la receta, de hecho la voy a hacer esta semana entrante. tal cual lo he leido, en la proxima te cuento como lo recibieron los mios.

M Boeglin

Sat, 30 Jan 2010 02:44:11 GMT

FX, I just made this for a party of 12, and it was a huge hit. Explaining the process of the clams releasing the taste of the sea into the broth was eye-opening to my guests. 5th recipe I"ve worked with from your site, which is rapidly becoming my main source of inspiration. I can"t tell you how special this site is for me.

fx

Sat, 4 Apr 2009 07:18:47 GMT

Yes in Japan you must have hundreds of products you could use to do something like this, including fish offal!

Mercedes

Sat, 4 Apr 2009 03:15:42 GMT

Hi! I did a variation of this last night, with local octopus and squid. I had no clam juice on hand, but as I live in Japan, I added "dashi" (fish stock) to add some depth. It was delicious!

fx

Sun, 15 Feb 2009 14:49:29 GMT

Leonard, I wouldn"t know where you can get these clams, but if they are flown from Italy you"ll get much better results using your local clams, and it will be in character with the dish!

Leonard

Sat, 7 Feb 2009 12:12:30 GMT

I read this recipe and thought that the desription of the cleaning process of the clams and the presentation of the recipe were wonderful. I plan on trying to make this recipe but I don"t know where to find these clams. You mention that you can find these clams most anywhere but can you give me a source. I live along the Texas Gulf coast and we get "little neck" clams here. I would definitely like to try the authentic Italian variety. I would appreciate any help that you could provide.

leonard thome

fx

Tue, 12 Feb 2008 14:36:09 GMT

Damascene, indeed Pernot is a popular choice with vongole, but the clam water packs such an intense seafood taste that it"s a pity not to use it. Such superior ingredients don"t need much help to turn into a brilliant dish!

Damascene

Sat, 9 Feb 2008 00:23:08 GMT

Brilliant recipe, man. Other recipes similar depend on wine or pernod to arc the taste. Just the clam water is perfect.

lambzilla

Sat, 22 Dec 2007 17:14:34 GMT

Nice and simple. I"m making this tonight. Great site! I"m spreading the news.

fx

Thu, 13 Dec 2007 10:31:00 GMT

I am very glad that you like my blog Alabama and have visited your brother"s blog already! Duck in mole sauce sounds like an offer I can"t refuse. Thanks!

Alabama Worley

Tue, 4 Dec 2007 14:55:56 GMT

I learned to cook a similar recipe in Santa Margherita at a small restaurant to which I returned 3 times in one week because this dish was so wonderful. The chef had my six year old daughter in the kitchen making pizza while they made a bed of chairs and tablecloths for my two year old son. The dining experience was perfect, food, service, ambience. The only real difference was a dash of cream mixed in just before serving. I love your blog...my brother has one called Iamnotachef.com I too cook French, Italian, Indian and Mexican. My greatest culinary accomplishment to date is duck in mole sauce after returning from Oaxaca. Thank you for your enthusiasm.

fx

Tue, 4 Sep 2007 17:36:32 GMT

Beatrice, thank you for the comment! About Kenwood, I think you mistake the Japanese electronics brand with the UK company created in 1947 by Ken Wood and still headquartered in Havant, Hampshire, UK. They make the Kenwood Chef in various finishes, and this kitchen robot has a pasta extruder accessory. You can see it on their website kenwoodworld.com

Beatrice

Tue, 4 Sep 2007 11:22:57 GMT

Hello Francois,I will make this in the coming week in Alsace, as Metro has vongole veraci on sale. I"ve never cooked them, but in New England, one puts clams in water and a little cornmeal to disgorge sand--is that necessary with Italian clams. About your Kenwood machine (for readers in other parts of the world, Kenwood is a label of Sears, the old US retailer of everything from houses to lawnmowers), if you brought it from the US, how do you convert the voltage? I have a transformer for my US-made Elna (made in CH, imported to US, moved back to CH), but it would not handle anything as hefty as a kitchen machine.Just scored some fresh Alp cheese and will have fondue tonight!

Lisa

Thu, 28 Jun 2007 01:01:17 GMT

Excellent - thanks.

Derek

Sun, 24 Jun 2007 08:23:30 GMT

This recipe is outstanding. And you"re right -- it"s a quick, after-work meal. Thanks!

Steamy Kitchen

Wed, 20 Jun 2007 12:09:22 GMT

I"m hungry! I don"t know if I like white sauce or red sauce better with clams.