Linguine Con Vongole

Linguine Con Vongole
Original recipe by "Cooking with the Seafood Steward" cookbook

Vongole means, small clams or venus mussels.

Ingredients:

3 or 4 (6.5 oz) cans clams, drained and juice reserved
3 tablespoons olive oil
1 large onion, diced
2 tablespoons garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon red pepper flakes
3 cups Bechamel sauce  (Simple sauce of milk and roux, see recipe below)
1 (8 oz) clam juice, and clam juice reserved (3 cups total)
1/2 cup vermouth
1 tablespoon sugar
freshly ground pepper
salt

1 pound linguine, cooked al dente
1/2 cup freshly chopped parsley, for garnish
1 cup grated Parmesan cheese, for garnish

Directions:

Step 1

Make the Bechamel sauce (see recipe below)

Step 2

Place the olive oil, onion, garlic, dried herbs and red pepper flakes in a large saute pan over medium heat.  Slowly saute until the onion is slightly tender.

Step 3

Start the pasta.

Step 4

Combine the clams, bechamel sauce, clam juice, vermouth and sugar in a large, heavy-bottomed pot over medium heat.  Add the onion mixture and bring to a simmer for 5 minutes.  Season to taste with salt and pepper.

Step 5

Spoon the clam sauce over hot pasta, and garnish with parsley and Parmesan cheese. 

Bechamel Sauce (basic white sauce)

1/3 cup unsalted butter
1/3 cup all-purpose flour
1 quart light cream (half and half)
2 teaspoons kosher salt
1/2 teaspoon nutmeg

Melt the butter in a heavy-bottomed sauce pan over medium heat and add the flour.  Using a whisk, stir continuously for 5 minutes.

While the roux cooks, heat the light cream in the microwave.  Add the hot cream to the flour-butter mixture while continuing to whisk.  Bring to a light boil for 8 minutes.  Take care to avoid scorching.  Remove from heat and whisk in the salt and nutmeg.  Cover and reserve.

Serves 6