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Tony’s Table: Linguini Con Le Vongole

NEW YORK (CBS 2) — Tony’s Table headed to the East Village on Tuesday, to little gem of a trattoria called “Il Bagatto.” What we have is a rustic Italian dish that’s easy to make — and bound to have your family asking for more.

LINGUINE CON LE VONGOLE
Serves 4 people

Ingredients:

* 1 pound linguine…I prefer them thick but use what you prefer

* 1 pound Manila clams washed and rinsed (or cockles)

* 5 cloves of garlic freshly peeled

* Sea salt 1/4 teaspoon or more to taste

* 5 tablespoons extra virgin olive oil and more to drizzle at the end

* 1/4 cup dry white wine

* Pinch red crushed pepper (peperoncino)

* Handful of Italian parsley chopped

Directions:

Bring your favorite pot for cooking pasta to a roaring boil and add twp tablespoons of coarse sea salt and the linguini. Remember to stir the spaghetti or they will stick to each other.

In a large sauté pan place extra virgin olive oil, and garlic cloves over medium heat. When the garlic is golden add a pinch of peperoncino and the vongole far from the flame. Cover with a lid and wait one minute and then add the white wine and cover. Once all the shells are open taste for salt and add a bit of the chopped parsley and the linguine. Let cook for two minutes add more parsley. Finish with a drizzle of extra virgin olive oil.

Cook Happy!
Buon Appetito

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