Linguine Con Le Vongole

 

How to prepare the clams:
Fill a bowl with cold water and let the clams soak for about 10 minutes then drain.
Sprinkle with a handful of coarse sea salt and scrub the clams against themselves,
picking them up by the handful and rubbing them together.
Do it hard enough to get the dirt off, but with a soft enough touch so as to not break the shells.
Rinse them and soak again in cold water, then drain.

 

You'll know if the clams are fresh when
their moving in and out of their shell.

INGREDIENTS:

500 gms. dry linguine

1 kilo fresh manila clams

3/4 cup dry white wine

1/4 cup extra virgin olive oil

6 garlic cloves, shivered

1/4 cup chicken broth or

(chicken bouillon cube mixed in a cup of hot water)

1/4 teaspoon red pepper flakes

1 whole lemon or 1/4 cup pure lemon juice

100 gms. Dari Creme Herb & Garlic Margarine, soft & melted

2 handfuls fresh parsley, coarsely chopped

DIRECTIONS:
Prepare the sauce while cooking the linguine in

boiling water for about 8 to 10 minutes.

Drain the pasta when it's "al dente". 

Meanwhile, heat the extra virgin olive oil over medium flame in a deep pan with a lid.

Saute garlic for a few seconds. Immediately add the clams, wine,
chicken broth and lemon juice.  Cover the pan until clams open.

Discard any that have not opened.

Add the drained linguine and soft butter to the pan. 

Toss the pasta with the clams till it's nicely coated. 

Put the cooked pasta in a nice dish plate.
Shower with parsley upon serving.