Try this recipe, if its good enough for Anthony Bourdain, its must be good!
Linguine Yellow Vongole or Pasta with Clams… simple, elegant and quite easy to do, we guess that when you have tasted the flavors of the world, mas hilig mo na ang hinde komplikado pero malasang pagkain. Here is the recipe for this dish.
3-4 tablespoons of Olive oil or any cooking oil
1 full head of garlic, skin off, chopped in to garlic chips
1 small yellow onion, finely chopped
1 teaspoon of dried chili flakes
500 grams of Linguine pasta, cooked al dente
1 Kg of Manila Clams or any small clam variety, soaked in fresh water and scrubbed, typically yung dumudura buhay yun!
1 cup of White Wine
4 tablespoon unsalted Butter
Salt and Pepper to taste
- Bring a large pot of water to a boil and add 1 teaspoon salt. Add linguine and cook until al dente, about 9 minutes.
- While pasta is cooking, in a large saute pan, heat oil over medium. Add garlic, onion, and chili and saute until onion is translucent, a few minutes. Pour in wine and bring to a boil. Add clams, cover with a tight-fitting lid, and cook until they open, 3 to 5 minutes. Uncover and discard any clams that did not open. Turn off heat.
- Drain pasta and add to clams. Cover pan and let rest 5 minutes, so pasta soaks up juices. This is the best time to add that butter, mix evenly.
- Season with salt and pepper and spoon into individual bowls. Sprinkle with parsley and serve.