This pasta dish is one of my all time favourites. It is quick and delicious, which makes it a perfect Friday night dish. When cooking, make sure the pasta is al dente and the clam juice is reduced in the pan with the pasta; this will ensure that all the flavour is absorbed. Pair with a chilled glass of Soave and enjoy the weekend!
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Theo. x
Ingredients - Serves Two
1kg fresh vongole
200g linguine
2 tblsp chopped parsley
1/2 glass dry white wine
1 clove garlic (finely chopped)
1 small dried chilli ( crushed)
2 tblsp olive oil
Method
In a large pan of boiling salted water cook the linguine for 2 minutes less than the packet says.
In a non stick frying pan heat the olive oil add the clams and place a lid on for 1 minute. Add the garlic, chilli and white wine and cook for 1 minute then add the chopped parsley.
The clams will start to open. Take off the heat and add the cooked but very al dente pasta to the frying pan and return to the heat. Cook for 2-3 minutes tossing or stirring regularly. At this point the cooking liquid from the clams should be emulsified and the pasta should be coated in this.
Serve - and enjoy!