Gochujang Vongole Linguine
Gochujang vongole linguine pairs briny Manila clams with the fermented kick of Korean red chili paste in a single pan sauce. White wine steams the clams open and creates a seafood liquor that becomes the foundation of the sauce, while gochujang dissolves into it, adding a layer of spicy complexity absent from traditional vongole. A knob of butter stirred in at the end gives the sauce a glossy sheen, and parsley plus black pepper sharpen the finish. Slicing garlic thin and toasting it slowly in olive oil is key to building the aromatic backbone.
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Instructions
- 1
Purge clams in salted water, rinse well, and thinly slice garlic.
- 2
Cook linguine in salted water to al dente and reserve 150 ml pasta water.
- 3
Heat olive oil in a pan and gently saute garlic over low heat until fragrant.
- 4
Stir in gochujang for 20 seconds, add clams and white wine, then cover until clams open.
- 5
Add cooked pasta and reserved water, toss for 1 minute, and emulsify with butter.
- 6
Finish with black pepper and parsley, discarding any unopened clams.
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