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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Uncle Bob Markey's Spaghetti Vongole Recipe

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This recipe for Uncle Bob Markey's Spaghetti Vongole is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups dry white wine
2 lemons (the juice is needed)
1 stick salted butter
6 cloves crushed or minced garlic
2 tablespoons red pepper flakes (more if you like)
2 tablespoons sea salt
1 lb linguine
1- 4 lb bag of mussels (scrubbed and cleaned)
2 dozen little neck clams
1 lb uncooked cleaned large shrimp
1 loaf Italian bread (for dipping)
Directions:
Directions:
Get two large stock pots and fill one with enough water to boil the linguine and put that on medium high heat.

In the other stock pot combine the wine, lemon juice, butter, garlic, red pepper, and sea salt over medium high heat.
When the combination stock pot starts to boil add the mussels, clams, and shrimp, and cover. Bring back up to a boil and wait for all the clams and mussels to open. Those that don't discard. DO NOT DISCARD the juice at the bottom of the stock pot.
When the water in the other pot boils at the linguine and boil for 7-9 minutes.
On a large platter, put the linguine on one side and the mussels, clams, and shrimp on the other.
In a separate bowl collect the "liquor" that was left in the stockpot and put on the table for dressing the linguine.
cut the bread in quarter inch pieces and dip in the "liquor."
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins

 

 

 

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