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Manila Clams with Sopressata and Linguine

Date Added: May 6, 2010 Italian Entrees
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Prep Time

5 mins

Cook Time

6 mins

Ready In

11 mins

Serving

1

*to adjust serving size click on "serving box".

Description

This is a quick saute pasta dish featuring Manila Clams and Sopressata. Served over Squid ink Linguine. The Sauce is a White Vermouth reduction and butter. Easy and delicious


Ingredients

  • 5  Ounce(s) Weight Fresh Squid Ink Linguine, cooked al dente
  • 1
  • 15  Each Manila Clams
  • 2
  • 2  Table Spoon(s) Olive Oil
  • 3
  • 1/3  Cup(s) Sopressata, sliced
  • 4
  • 1/3  Cup(s) White Vermouth
  • 5
  • 2  Table Spoon(s) Parsley, chopped
  • 6
  • 1  Table Spoon(s) Garlic, chopped
  • 7
  • 5  Each Garlic Cloves, roasted
  • 8
  • 3/4  Cup(s) Grape Tomatoes, halved
  • 9
  • 3  Table Spoon(s) Butter
  • 10

Directions

    1. In a hot pan, add olive oil
    2. Once oil is hot, add garlic, lightly toast up garlic
    3. Add the roast garlic, sopressata and clams
    4. Mix to coat
    5. Add tomatoes then the vermouth
    6. Cover and steam the clams open
    7. When all the clams are open, cook for another minute or two
    8. Add the butter and stir in to make the sauce
    9. Place pasta in a bowl
    10. Taste clam mixture and adjust seasoning if needed
    11. Pour over pasta and finish with parsley

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