The authentic Vongole Mario Batali is a completely distinctive recipe that I had never tried before until I visited a famous restaurant near my place. It is a recent trendy meal and is appreciated by all the foodies. You will not look forward to any other old pasta recipes once you tried this one.
This clam pasta along with the tomato juices and some other luscious components can also be Served at formal events and business gatherings. Feel free to try it at home by the mentioned steps. Do not skip any of them.
INGREDIENTS
- 3 tablespoons Kosher sea salt
- 1 pound linguine
- 12 tablespoons Extra Virgin Olive oil
- 4 thinly sliced garlic cloves
- 1 pound New Zealand cockles or 24 Manila or scrubbed littleneck clams
- 2 tablespoon red pepper flakes
- 1 cup white wine vinegar
- 1 (14 ounces) can whole San Marzano Tomatoes, with reserved juice and chopped tomatoes
- 1/2 cups fresh flat-leaf parsley, chopped
Instructions to make Vangole Mario Batali
- Cook the linguine in water in a large pot after bringing the water to a boil. You should cook it according to the information and steps written in the packet of the pan.
- In a large frying pan, heat olive oil and saute garlic in it. Add the red pepper flakes to it and then pour the white wine and tomatoes in it. Also, add the reserved juice from the tomatoes. Don’t skip the addition of clams at the same time. Also, sprinkle salt in it.
- Shower half cup of parsley and cook the mixture while it is uncovered. Wait until the clams are opened.
- Save the cooking water. Drain the cooked linguine and add the cooked pasta to the pan mixture. Toss it in the mixture while simmering constantly.
- Add the stored cooked water to keep the mixture wet and moist.
- Sprinkle the remaining parsley, red pepper flakes, and olive oil at the top to coat the pasta.
- Serve immediately after turning off the heat.
FAQs?
What should be considered the linguine pasta or noodle?
Linguine is actually a pasta that used flour and water in its making. It is usually described as Italian long Pasta noodles. This linguine pasta is extremely tasty and is widely used in Italian dishes.
Why there is an addition of tomatoes and juice separately?
Canned tomatoes and their juice are added in making the gravy of the pasta to add brilliant flavors to the dish. The juices contain many nutrients and the tomatoes add a pop of good flavor to your dish.
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Vongole Recipe Mario Batali
Ingredients
- 3 tablespoons Kosher sea salt
- 1 pound linguine
- 12 tablespoons Extra Virgin Olive oil
- 4 thinly sliced garlic cloves
- 1 pound New Zealand cockles or 24 Manila or scrubbed littleneck clams
- 2 tablespoon red pepper flakes
- 1 cup white wine vinegar
- 1 14 ounces can whole San Marzano Tomatoes, with reserved juice and chopped tomatoes
- 1/2 cups fresh flat-leaf parsley chopped
Instructions
- Cook the linguine in water in a large pot after bringing the water to a boil. You should cook it according to the information and steps written in the packet of the pan.
- In a large frying pan, heat olive oil and saute garlic in it. Add the red pepper flakes to it and then pour the white wine and tomatoes in it. Also, add the reserved juice from the tomatoes. Don't skip the addition of clams at the same time. Also, sprinkle salt in it.
- Shower half cup of parsley and cook the mixture while it is uncovered. Wait until the clams are opened.
- Save the cooking water. Drain the cooked linguine and add the cooked pasta to the pan mixture. Toss it in the mixture while simmering constantly.
- Add the stored cooked water to keep the mixture wet and moist.
- Sprinkle the remaining parsley, red pepper flakes, and olive oil at the top to coat the pasta.
- Serve immediately after turning off the heat.
