A major twist on the classic linguine with clam sauce (vongole). This dish is creamy, full of flavor, a little spicy and so, so good.
A little garnish of toasted and seasoned breadcrumbs never hurt anyone either!
This recipe is inspired by a dish I had this past winter that I can't stop thinking about. I love linguine with clam sauce, and whenever I go out to an Italian restaurant, I usually order it (or the ciopinno) (or the seafood fra diablo).
If you're a fan of littlenecks, love cajun flavors and pasta is your jam, then this should be your next dinner idea. It is easy to put together and although I use the words "rich" and "creamy", it is secretly light, with no cream whatsoever, so you can indulge a little this summer!