It is quick, easy, and one of the most delicious pasta dishes outside of a good pesto. Afterward, sit back and enjoy a crisp Pinto Grigio or Rose like you're sitting seaside on the Amalfi coast.
The clams are the star of this dish, but co-starring is the garlic. You may also call this dish 'Aglio con Spaghetti alle Vongole.' I've cooked this recipe for years using the sweetness of caramelized garlic, which adds a nice component to this dish. Yes, my family in Italy is shaking their heads right now as they cook with a very small amount of garlic. Go figure? But here in the US, we've become accustomed to big flavors in our dishes. So get out my old recipe for caramelized garlic and make a half dozen heads; I guarantee you won't have any left.
Spaghetti alle Vongole recipe by George Hirsch
makes 4-6 servings
George Hirsch Lifestyle from Know Your Fire Cookbook
1 pound dry spaghetti or linguine
1/4 cup extra-virgin olive oil, plus more for serving
2 heads caramelized garlic cloves, crushed
1/4 teaspoon red pepper flakes
2 pounds Manila or littleneck clams, scrubbed and rinsed well
1 cup dry white wine
Juice of 1 lemon
4 Tablespoons sweet butter
Freshly ground black pepper
4 Tablespoons fresh flat-leaf parsley, roughly chopped
2 Tablespoons fresh basil, roughly chopped
Optional: 1/4 cup lightly toasted bread crumbs
Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until al dente.
Prepare the sauce while the pasta is cooking to toss the spaghetti directly into the sauce. RECIPE BELOW
Preheat a deep-sided saute pan or Dutch oven; add olive oil, garlic, and red pepper flakes; saute for 1 minute. Add the clams, wine, half the parsley, and lemon juice. Cover and cook, shaking the pan occasionally, until all the clams are opened, about 5 - 8 minutes. Discard any clams that do not open.
Increase the heat to medium temperature. Add the hot, drained linguine to the pan; add the butter and season with pepper. Toss the pasta with the clams to coat the pasta with clam sauce. Top with chopped parsley, basil, and toasted bread crumbs. Drizzle with additional olive oil. Serve immediately.
AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.
LIMITED OFFER, LIMITED EDITION, signed by Chef George.
From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.
Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds
This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.
George Starts your year off right!
George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches
Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run
Each book is personally autographed by George Hirsch.
