Linguine Alla Vongole
This is an Italian gem of a dish, with a bit of spice
Makes enough for: 2 people
Ingredients
- 200 g dried linguine
- 90 mls olive oil
- 5 mls spaghettata Pugliese *
- 500 g white clams
- 60 mls white wine
- 10 g flat leaf parsley, leaves picked and chopped
- salt and freshly ground black pepper to season
Method
- Bring a large pot of water to the boil and salt generously
- Add your pasta and cook as per the packet instructions
- Once you have put the pasta in the water, place the olive oil into a large lidded frying pan
- Heat the oil over a medium to high temperature and add spaghettata Pugliese
- When fragrant, add the clams and the wine
- Place the lid on the pan and wait for the clams to open
- As soon as they open, remove and set aside, retaining the juices
- Once the pasta is cooked, drain and add to the liquid in the pan
- Add the clams and parsley and mix to combine, ensuring the clams are properly cooked
- Season to taste and serve straight away
Notes
* The ingredients in the spaghettata Pugliese are as follows:
- sliced dried garlic
- dried chilli flakes
- dried parsley
- salt