Linguine con Vongole
Linguine tossed with fresh New England clams cooked in white wine with Vallone extra-virgin olive oil from Sicily, organic garlic…
Linguine con vongole (leen-GOO’EEN-eh kohn VOHN-goh-leh) is a classic dish of Southern Italy, where fresh seafood abounds.
The secret to this dish, indeed, is freshness: at Ciao Bello Chef de Cuisine Bobby Matos uses New England clams that are flown in daily from the east coast.
The extra-virgin olive oil used in this dish comes from Tony’s own estate in Sicily. The oil is shipped twice a year from the old country to ensure that it’s always the freshest.
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