Linguine alle Vongole with Island Creek Oysters
Our friends at Island Creek Oysters thought of the best linguine recipe full of garlic, tinned clams, chili, Drizzle, and a delightful potato chip crunch!
By Island Creek Oysters | @islandcreekoysters
1 tin of Island Creek Littleneck Clams
2 tbsp Sizzle
2 tbsp Drizzle
1 cup crushed Graza Potato Chips
4 oz pasta
2-3 cloves of garlic thinly sliced
1 handful of fresh parsley
½ cup white wine
Salt to taste
Instructions
Active Time: 15 Minutes
Full Time: 30 Minutes
Chop garlic and parsley finely, set aside.
Cook pasta.
In a small saucepan, heat Sizzle over a medium-to-high heat and stir in the garlic until it starts to soften.
Add the contents of the Island Creek tin (clams, oil, garlic clove, and chili) stirring for a few minutes. Watch out for any splatter!
Splash in the white wine and cook until the alcohol evaporates. Remove from heat.
When the pasta is cooked, drain it and add to the pan with the cooked clams. Toss until the pasta is coated and glossy.
Serve immediately with the fresh parsley, Graza Potato Chips crumbs, salt and Drizzle to taste!
