During a vacation in Sicily, my husband and I ate the absolute tastiest Pasta Vongole we have ever eaten. We became regular customers at this fairly simple restaurant during the two weeks we stayed there because of this dish. Every time I visit a new Italian restaurant, I try their Pasta Vongole but unfortunately, I am often disappointed. It is a fairly simple dish to prepare but I have had to experiment and adjust the recipe many times to create a recipe that resembles the one in Sicily.
You will need
14 oz Linguine
1/4 cup olive oil
5 large shallots, finely chopped
7 cloves of garlic, finely chopped or grated on the coarse side of the grater
1 red Spanish pepper, finely chopped
12 flavorful cherry tomatoes, washed
2 lbs frozen vongole, thawed
1 ¼ cups of dry white wine
½ cup flat-leaf parsley, finely chopped
Sea salt
Freshly ground black pepper
1 can (2.3 oz drained weight) vongole without shells, drained
0.21 – 0.42 cup of heavy cream
For serving
Chopped parsley
Freshly ground black pepper
Peperoncino or fresh sliced red chili
Finely grated Parmesan
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