Food
Marc Murphy’s Linguine Alle Vongole | Food Network
Cook along with Marc as he demonstrates how to make Linguine Alle Vongole, a traditional dish with pasta infused with clam juice, a little heat from chili flakes and just a hint of butter!
Get the recipe ▶ https://foodtv.com/3J1CUpB
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Linguine con Vongole
RECIPE COURTESY OF MARC MURPHY
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 5 servings
Ingredients
Kosher salt
1 pound linguine
2 tablespoons olive oil
4 garlic cloves, thinly sliced
3 pounds cockles, soaked in salted water and scrubbed
1 teaspoon red pepper flakes
1 cup dry white wine
4 tablespoons (2 ounces) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground black pepper
Crusty bread, for serving
Directions
Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.
Meanwhile, heat the olive oil over medium heat in a large saute pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.
Add the cockles, red pepper flakes and white wine and shake to combine. Cover and cook until the cockles open, 4 to 5 minutes. Remove the lid and discard any cockles that haven’t opened (those are dead).
Drain the pasta and add it to the pan with the cockles. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.
Add the butter and parsley and shake the pan to combine.
Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#MarcMurphy #FoodNetwork #LinguineAlleVongole
March Murphy’s Linguine Alle Vongole | Food Network
source
@SorrentoShore
December 28, 2023 at 7:18 pm
Anyone who breaks their linguine= make this dish with elbow macaroni and use a 🥄 spoon
😅😂
@SorrentoShore
December 28, 2023 at 7:18 pm
Pro Tip; start with one anchovy in with the garlic and red pepper
@SorrentoShore
December 28, 2023 at 7:18 pm
Step 1: come home from your fish monger, put your clams in a large pot full of iced water with two tablespoons of salt–this will cause the clams to purge any sand.
( why was this information totally omitted from this video!?)
@SorrentoShore
December 28, 2023 at 7:18 pm
Two Min In:
Save yourself a headache; peel and chop your garlic, mince your parsley, have one anchovy ready and get your Parmigiano-Reggiano ahead of cooking the pasta.
Do your prep 1st so you can relax and enjoy the process of cooking this dish
@SorrentoShore
December 28, 2023 at 7:18 pm
ERROR::::35 seconds in; This is one pasta recipe in which you do not want to heavily salt your pasta water.
ANSWER: Because you will finish the linguine in the clam sauce. It's own natural liquor is salty.
Ugh
@Hank760
December 28, 2023 at 7:18 pm
I wish they wouldn’t show a side view of them speaking to us.
@arifabdul1216
December 28, 2023 at 7:18 pm
As 36feet 🎉
@cianaleemartin1031
December 28, 2023 at 7:18 pm
Gotta love linguine alle vongole
@cianaleemartin1031
December 28, 2023 at 7:18 pm
I love linguine alla vongole
@dspf68
December 28, 2023 at 7:18 pm
Love Murphy! Great teacher!
@McCulleyJr
December 28, 2023 at 7:18 pm
My Italian wife said, "why he no add pasta water and pecorino cheese?"
@jennglow4647
December 28, 2023 at 7:18 pm
😋
@lisabishop6266
December 28, 2023 at 7:18 pm
I made this 4 days ago, and was sad I didn't have leftovers for tonight
@soleaguirre100
December 28, 2023 at 7:18 pm
gracias! 😋
@soleaguirre100
December 28, 2023 at 7:18 pm
Thanks greetings from santiago chile 🇨🇱😋
@Jeff250lbc
December 28, 2023 at 7:18 pm
1:15 breaking it is evil . As evil as rinsing it.
@Jeff250lbc
December 28, 2023 at 7:18 pm
Not fat enough to trust completely….
@rickbachman993
December 28, 2023 at 7:18 pm
More Parsley please, that’s just Me cooking ✌🏻
@shirleyjensen417
December 28, 2023 at 7:18 pm
❤
@allentrice1547
December 28, 2023 at 7:18 pm
It's always great for Marc Murphy for this pasta dish! And that's that! 🍝🍝🍝
@jeromethiel4323
December 28, 2023 at 7:18 pm
I HATE pasta shamers. If i choose to break my pasta in half, it's my choice. Now overcooking your pasta, that deserves a little shaming. Not too much, just a little. Maybe a disapproving look. ^-^