Approximate to where I work, there is this charming little Italian restaurant–Trattoria Amici–with a very friendly hostess that serves some of the best Linguine alle Vongole I’d ever tasted.(The best one is here.)
My good friend E and I chanced upon Trattoria Amici not too long ago, when our Japanese counterparts were in town. Looking at the many choices on the Italian menu, E asked me what to order. I told her “Linguine alle Vongole.” She asked me what that was and I pointed her to the two old ladies sitting beside us (who happened to look like they have been dining at Trattoria Amici for their lifetime), slurping down their servings of linguine alle vongole.
It was a great choice. E and I finished our order to great satisfaction. Work lunches can be great, sometimes.
Since then, E and I are hooked on linguine alle vongole. We would call or message each other before lunch about our cravings, and then we would make our lunch pilgrimage to “clams”–our code name for linguine alle vongole.
We go to Trattoria Amici at least twice a week for the fix, and each time, we request the server to give us more clams. We would hungrily devour our serving until not a trace left. And then, we would ask for extra serving of the rolls to sob up the clam juice. Lunch has never been so satisfying, but a $25 lunch for worker bees like us turns out to be rather extravagant, especially at the frequency we have.
I told E that one of these days I was going to try making linguine alle vongole at home, and I would share my recipe with her.
My version doesn’t pale much in comparison. It’s delicious, quick, and almost hassle-free to make. And it calls for only a few key ingredients: linguine, clams, and white wine.
Here is my linguine alle vongole recipe, or linguine with clams, a much celebrated Italian recipe. I am happy with the result and that a $25 lunch is now less than $10 to make at home.
You can click on the top image to view the complete photo set of linguine alle vongole. Enjoy!