Linguine alle Vongole  (Clam Linguine)

Linguine alle Vongole  (Courtesy of):
Executive Chef  & Managing Partner Tony Periquito
of The Portobello Yacht Club at Pleasure Island, Disneyworld, U.S.A.
                                   

Ingredients: 
Cooked Linguine                       24 Ounces
Olive Oil                                        2 Ounces
Butter                                           3 Ounces
Manila Clams                              40 Each
Salt and Pepper                         To taste
Italian Parsley Chopped             1 Ounce
White Wine                                   3 Ounces
Anchovy Puree                           ¼ Ounce
Garlic Puree                                ¼ Ounce
Chicken or Seafood Stock          8 Ounces
Cherry Tomato Halves             16 Each

Serving Size: Serves 4

Storage: Store the live clams in your refrigerator and cover with a damp cloth to keep moist. They should not stand in water, so drain liquid from the container daily. 

Preparation: Heat olive oil in a large sauté pan. Add garlic and clams and cook until garlic starts to turn light brown. Add wine, stock, anchovies and butter.

Add cooked linguine pasta tossing constantly until sauce starts to reduce and clams start to open. Add cherry tomatoes, parsley and salt & pepper to taste.