LINGUINE PASTA ALLE VONGOLE

LINGUINE PASTA ALLE VONGOLE

INGREDIENTS 

  • 320-400 g linguine
  • 800 g fresh clams about 200g per person
  • 3-5 garlic cloves peeled and finely chopped.
  • 1 red chilli pepper or dried flakes amount depends on your preference.
  • 4-5 tablespoon extra-virgin olive oil
  • 1-2 handfuls fresh parsley finely chopped.
  • salt to taste 
  • ½ glass dry white wine

INSTRUCTIONS 

  • Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chilli chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
  • Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don’t worry so much about the sand.
  • Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don’t need salt as the clams will already be a little salty. 
  • While the water is boiling for the pasta, put the clams in a deep-frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)
  • Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced. Don't discard it. 
  • Cook the pasta al dente according to the instructions on the packet.
  • Heat half the olive oil in a frying pan or skillet. Add the garlic and red chilli. Cook until the garlic starts to soften. Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes. Then, add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.
  • When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix everything together well and serve immediately with another sprinkling of chopped parsley, if required.

 

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