Step-by-Step Guide to Prepare Gordon Ramsay Linguine al Vongole

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, linguine al vongole. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Linguine al Vongole is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Linguine al Vongole is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have linguine al vongole using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Linguine al Vongole:

1. Get 2 lbs clams
2. Take 1/2 lb shrimp, shelled
3. Prepare 3 Tbsp olive oil
4. Prepare 3 cloves garlic, minced
5. Make ready 1/4 tsp hot pepper flakes
6. Make ready 1/2 cup white wine
7. Take 2 Tbsp butter
8. Get black pepper and salt
9. Make ready 1/4 cup parsley, chopped

Instructions to make Linguine al Vongole:

1. Scrub the clams in cold water to remove sediment on the outside
2. Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
3. Bring a salted pot of water to boil
4. In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color
5. Add the wine to the pan
6. Add the clams to the pan and cover.
7. Checking every minute or so, remove the clams that have opened to prevent them from over cooking
8. When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat.
9. Remove the clams from the shells and lightly chop along with the shrimp
10. Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
11. Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water.
12. Drain the pasta and add it to the sauce and mix
13. Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt).

So that is going to wrap it up for this exceptional food linguine al vongole recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!