Real Housewives of New Jersey”s Melissa Gorga Shares Her Linguine Recipe

Melissa Gorga
Teresa Giudice may be known as the main chef in her family, but sister-in-law Melissa Gorga also enjoys time well spent in the kitchen.

In fact, the Real Housewives of New Jersey star tells us she can cook up a mean linguine dish – and mix an equally delicious cocktail.

“I love cooking in the kitchen with my family, with everyone picking at the food before it makes it to the table,” the Voli vodka ambassador tells us.

As for her signature dish, she says it”s “a traditional family recipe” best sipped with a pomegranate Voli martini, which she calls “light, refreshing, sweet and sour.”

She also says Teresa”s been a big help and teacher in the kitchen. “I am a good cook, but nothing compares to my sister,” Gorga says. “She is a pro. She sometimes teaches me her secret recipes.”

Want to feast like a Housewife Not only is Gorga providing her favorite holiday recipe, but she”s also offering instructions for how to make her favorite drink while cooking.

Linguine ala Vongole1 lb. linguine
¼ cup water
6 garlic cloves, crushed
6 red dried chili peppers, less or more according to how spicy you like it
½ cup extra virgin olive oil
½ cup white wine
2 tbsp. chopped, fresh leaf parsley
3 lbs. little neck hard shell clams
pinch of salt

Clean the clams well and place them in a large pot, covering them with water and placing the lid on pot while heating at medium high until clams burst open.

Remove the clams as they open and pit them into a separate bowl. Clams that don”t open should be trashed.

Scrape the clams and the juices from the shells and put them in a separate bowl.

Rinse the clams again to avoid their being sandy.
Pour all of the liquid from the pot into the bowl with the juices and pass all the remaining liquids through a strainer.

To ServeIn a large sauce pan, heat the oil over medium heat and cook the garlic until it is golden brown.

Then add the parsley, chili peppers, a pinch of salt and white wine, letting them all cook together for about three minutes. Add in a little more than half of the clam juices. The liquid should reduce by ½, then stir in the remaining juices and clams and let them cook for another two minutes.

Bring a large pot of water to boil with a pinch of salt. Keeping the pasta a little firm, drain it and return it back into the pot.

Add the clam sauce and stir very gently. Top it off with a little parsley, and voila! (Serves 6)

Voli Pom Martini1½ oz. Voli Lyte (works with Voli lemon, too)
2 oz. pomegranate juice
¼ oz. lemon juice

In a mixting tin, add ice, Voli Lyte, pomegranate juice, lemon juice and shake.

Strain into martini glass, and add an orange twist for garnish.