Linguine Alle Vongole

Linguine Alle Vongole

Level #3 EXECUTIVE CHEF

A quick meal that also tastes delicious, this is a recipe that will definitely impress your family and friends.

Serves 4

Preparation time 15 minutes

Cooking time 15 minutes

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Method

1 Bring a large pan of water to the boil and add a good pinch of salt.

2 Get everything ready to go - scrub the clams and discard any that are open. Chop the garlic and halve the tomatoes, chop the parsley and set aside.

3 Add the linguine to the boiling water and stir. Set the timer for 2 minutes less than the suggested cooking time.

4 Heat your large saucepan over medium-high heat and add 1 tbs of the oil, the garlic, chilli and tomatoes and cook for a minute stirring all the time.

5 Tip in the clams and the white wine and put on the lid. Cook for about 3 minutes, or until the clams have all opened up. Occasionally give the pan a good shake whilst holding on the lid to keep everything moving. Discard any clams that don’t open.

6 The pasta should be ready - drain it and add to the saucepan along with the parsley and the rest of the oil. Stir to coat all the pasta then replace the lid for a minute to let the pasta absorb some of the juices Serve in warm bowls with a grind of pepper and lemon wedges on the side.