Linguine Vongole

Linguine with Clams or Linguine Vongole takes you back to the Italian seaside. Dinner ready in less than 30 minutes. Made with fresh clams, pasta and garlicky white wine sauce.

📝 Ingredients

• 16 oz (500g) fresh Linguine, (Spaghetti or Vermicelli)
• 2 lbs (1kg) small Clams
• 4 tablespoons Extra Virgin Olive Oil
• 5 cloves Garlic
• 1 Chili Pepper
• 7 oz (200g) Cherry Tomatoes
• 1 cup dry White Wine
• 2 handfuls Parsley

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to boil. While it's heating, start prepping your vegetables. Goal is to cook your pasta, so it's ready at the same time as the cooked clams. Cook your pasta al dente as per instructions.
2. 2--- Vegetable Prep ---
3. 3Peel and slice the garlic. Thinly slice the de-seeded chili pepper. Keep seeds in if you like it spicy.
4. 4Finely chop the parsley. Keep the parsley stems to fry alongside the garlic.
5. 5Cut cherry tomatoes in half.
6. 6--- Preparing Clams ---
7. 7Wash and drain the clams, purge sand if necessary. Many clams are sold de-sanded. Remove clams with broken shells.
8. 8--- Making Linguine Vongole - this goes quickly ---
9. 9Place 3 tablespoons of olive oil into a deep frying pan. Saute the garlic, parsley stems, chili peppers and tomatoes until garlic starts to caramelize.
10. 10Add the clams and white wine, toss together and cover with a lid. Cook clams for about 4 minutes until they open up. Remove any clams that haven't opened up.
11. 11Drain the linguine and toss through cooked clams. Add fresh parsley and drizzle with olive oil.
12. 12Cook together for 1 more minute and serve immediately with crusty bread to mop up juices.