Linguini alle vongole
Prep 10 minutes
Cook 15 minutes
Serves 4
Difficulty 2
When it comes to the classics, it’s best to keep it simple. The key for a dish like this is to use the best pasta you can buy and use very fresh garlic and quality olive oil.
60ml (¼ cup) extra-virgin olive oil
4 garlic cloves, very thinly sliced
2 birds eye chillies, finely chopped
125ml your favourite Italian dry white wine
1 kg clams
500g linguine
15g butter
Handful of coarsely chopped flat leaf parsley
1. Cook the pasta in a large saucepan of boiling water until it is just before al dente. The cooking time will depend on the pasta you use.
2. Heat the oil in a separate wide saucepan over low-medium heat and add the garlic and stir occasionally until the garlic has almost melted into the oil, but not browned do not burn the garlic. Stir through chilli, then wine and add clams and cover with a lid. Cook, until clams begin to open (3-5 minutes), then remove each one as it opens.
3. Drain pasta from the water using tongs and drag straight into the clam sauce, adding butter at the same time and toss the pasta over medium heat until it is nicely coated in the sauce. Stir through clams and parsley and seson to taste and serve.
INGREDIENTS
METHOD
N O T E
Choose a good pasta, such as a bronze extruded dried pasta. We love Lario's Pasta Mancini.
Recipe by Lisa Featherby and image by Eatable.
