Italian · Members recipe
Linguine alle Vongole
Linguine tossed with fresh clams in a light garlic, white wine, and olive oil broth. A coastal Italian classic that tastes of the sea and comes together fast.
Method
01
Step 1
Put the clams in a large bowl of cold water and let them sit for 20 minutes so they spit out sand. Discard any clams that are cracked or that stay open when you tap them, as those are dead.
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