Linguini with clam sauce

Linguine with clam sauce 

our Family Tradition on Christmas 

but we enjoy it year around 

(This one cooked by my son!) 

This dish is served both on our Italian Christmas holiday

 and Summer time dish enjoyed by the ocean always! 

Its Christmas time and the tradition be it to have a pasta dish with fish , this one is 

easy and pleasant to look at. You can also use a Spaghetti no.5. Just one thing NO sauce please you 

will kill the pool clams 

there are a few types of clams i will picture them below each one will be fine and information on fresh vongole (clams) 

When we buy the clams they are alive if properly closed in their shells. 

Do Not BUY them If when we  have already opened in the absence of water or fire, there are no good and are to be thrown away. 

So: no clams if they are open discard  them not try to open them.  

And when they are then cooked if they do not open they are NOT good discard them 

Let's get stated

Recipe For Two/four 

1 bag of vongole(clams) 2 lbs. or 1 kg.

1 bottle of clam juice 

1 glass of white wine

2 -3 cloves of garlic chopped up 

1/2 tsp.hot pepper flakes

1/4 cup of olive oil  

pepper and salt to taste

  

fresh parsley 

spaghetti or linguine  (cook al dente) 

When you get the vongole (clams) home take them out of there wrapping and place them in salt water covering them well with the water , if you intend to use them within a few hours do this a few times, if during  the day you can keep them on your counter other wise place them in the fridge not covered they are alive remember.

1) Cook the vongole(Clams) in about 1 cups of water in a sallow pan

place them in the water as it will start to boils ,

as soon as they open take them out and place them in a colander or bowl.

ANY CLOSED CLAMS DO NOT USE TAKE OUT DO NOT TRY TO OPEN THEM

 EITHER !!!!!!!

Optional: If at this step you have a good amount of liquid that came from the clams and water you can cool it down and strain it in a few pieces of cheese cloth with a paper towel and use this liquid, being careful because it has sand from the vogole (clams)  

2) After you have done step 1 , take a saute pan add the olive oil add the garlic pepper, pepper flakes  saute a minute add the clam juice you made or bought, the cooked claims,
stir and add white wine it will sissle but that's good,this will boil down a little (remember this is your sauce keep an eye on it) 

Meanwhile when you do the clam juice part 2, 

3) Start to boil your spaghetti or linguine  cook al dente !(please)  add the

spaghetti/linguine drained  to the pan with the clams and toss them so they get all that liquid that has boiled down a little you decide if you want them a little more dryer or moist. 

serve with fresh Italian  parsley on top ! 

enjoy!!