Pasta alle Vongole - Bourgogne wines

1
Wash and drain the clams in a bowl of warm water.
2
For the clam sauce: Coarsely chop the onion and brown it slowly in a pan with olive oil
3
Add the clams, sprinkle with 1/2 glass of white wine and cover. Wait until the clams are all open over high heat.
4
Strain the juice from the clams and set aside. Drain the clams well.
5
Boil unsalted water in a large pot. When the water boils, throw in the linguine, stir and cook for only 4 minutes.
6
Strain the clam juice again by adding a sheet of paper towel to the bottom of the strainer, removing all impurities.
7
Pour it into a large saucepan, add the chopped garlic and bring to a boil.
8
Dip the pasta in it for the remaining cooking time (according to the product indications, subtracting the 4 minutes of pre-cooking done).
9
Leave to cook over high heat to reduce the juice.
10
Remove the clams from their shell, keeping some in the shell to decorate the dish.
11
When the pasta is cooked, add the clams and the chopped parsley. Finally, drizzle with olive oil.
12
Arrange the plate with tweezers to make a pasta dome, sprinkle with a little juice and finish with some clams in shell.
It’s ready!