Linguine vongole from Polpo: A Venetian Cookbook (of Sorts) (page 118) by Russell Norman

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Notes about this recipe

  • Smokeydoke on December 28, 2016

    I admit I cheated and used canned clams. Whatever the reason, the dish came out very bland. There's better versions out there, imo.

  • westminstr on May 01, 2015

    We enjoyed this dish, but it was too spicy for the kiddos. My clams took more like 8-9 minutes to open, but I expected that and adjusted the timing accordingly. There is lots of broth at the end. I still prefer the Mark Bittman version from HTCE, where the pasta cooks for longer in the clam broth, absorbing the briny flavor.

  • Breadcrumbs on April 24, 2015

    p. 118 - My turn with this classic and I really can't add much to all the great info that's been provided ahead of me. I will say that like LN, I found my clams took much longer than usual to open. I was actually concerned they may not have been fresh but at the 9 min mark, they opened up. I'm left wondering if the oil plays a role here. I usually start my clams and mussels in a hot, dry pan. Like ncw, I typically finish my LV with some butter but I prepared Norman's recipe true to his instructions and it produced a tasty meal. Truth be told, I do like the richness a little butter brings to the dish but I suppose I could have achieved a similar result if I'd have finished this one with a buttery olive oil. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9536403#9536403

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