Amp Up Your Linguine Alle Vongole With Canned Clams - Tasting Table

No doubt one of the reasons for linguine alle vongole's popularity is its star ingredient: the clams. Clams have long been a popular shellfish, sitting comfortably in the ranks with shrimp, oysters, mussels, and lobsters. So, it stands to reason that when making pasta in which your clams are the main focus, you'll want to bring out as much of that salty, oceanic flavor as possible. To achieve this, nearly all recipes for linguine alle vongole will have you using fresh clams, which are absolutely essential. After soaking fresh clams to get any sand out, you add them to the sauce, allowing the heat to open them up and release their glorious juices.

Another method that's not as common, and may bring with it a certain amount of trepidation, is to use canned clams for additional flavor. According to The Washington Post, adding a can of chopped clams to the sauce brings a brinier flavor. They also add texture when mixed with the whole clams that remain in their shell, as vongole is traditionally served. Some excellent brands of canned clams include Bar Harbor, Bumblebee, Crown Prince, and Cento, per Recipe Marker.

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