Name: Linguine vongole
Prep time: 25 min
Cook time: 50 min
Total time: 2 h 15 min
Yield: Serves 4-6
Cuisine: Italy
Ingredients: 4 tablespoons chopped fresh flat-leaf parsley; 750 ml (24 fl oz) dry white wine; 1 bay leaf; 100 g (3¼ oz) unsalted butter; 1 large onion, finely chopped; 2 kg (4 lb) clams; 400 ml (12¾ fl oz) thick (double) cream; 100 g (3¼ oz) cap or button mushrooms, sliced; 1 large stick celery, finely sliced; 2 tablespoons plain flour; 2 sprigs of fresh thyme; 8 stems of fresh parsley; 8 cloves garlic, chopped; 500 g (1 lb) dried linguine

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Linguine, the Italian word for ‘little tongues’, are long flat noodles. Here they are teamed with fresh clams in a creamy white wine and parsley sauce. A little time-consuming to make, but well worth the effort.

Ingredients

2 kg (4 lb) clams
100 g (3¼

Method

Wash the clams, then soak for 1 hour in cold water, changing the water several times. While the clams are soaking, melt 80 g (2¾ oz) of the butter in a large pot. Add the onion a

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Linguine vongole

Ingredients

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