Linguine Clams alla Franco

A favorite from Naples, especially during the Christmas season. The 'vongole', are the baby clams that are used and are never any larger than the size of a nickel. Making this dish reminds me of my first trip to Naples with my father, having lunch at the port. Linguine is a perfect match with the clams, not overpowering the flavor of the fresh clams and providing a good texture for absorbing the sauce.

• 1 lb fresh linguine
• 2 oz olive oil
• 4 cloves of garlic chopped
• 8 oz fresh baby clams with or without shells
• 1 celery stalk diced
• 2 pinches of crushed red pepper
• 4 sprigs of parsley chopped
• 1 pinch of oregano
• 3 oz of white wine

• Begin by bringing your pot of salted water to a boil. • Place your olive oil in the skillet and bring to medium heat • Add the celery and the chopped garlic to the skillet - cook until soft and has a yellowish tint • At this point toss the linguine into the boiling water • Add the wine to the skillet with the oregano and crushed red peppers and stir • Add the clams to the skillet and stir • After 3-4 minutes of the linguine cooking, take the pasta and place directly in the skillet and toss • Add parsley to skillet and toss • Plate pasta and sprinkle with extra parsley

Nutritions

Calories
142

Sodium
64mg
2% DV

Fat
15g
23% DV

Protein
1g
2% DV

Carbs
3g
1% DV

Fiber
1g
4% DV