linguine alle vongole

linguine alle vongole

Linguine alle Vongole

Preparation Time: ~30 Minutes
Cookery Level: Intermediate

Ingredients for 4 people

  • 400g linguine
  • 1kg fresh baby clams
  • 300g tomatoes
  • fresh parsley
  • 1 clove of garlic
  • 50ml extra virgin olive oil
  • pepper
  • salt

The special feature of this recipe is that the clams are served on top of the pasta in their shells. Scrape, wash and rinse the clams in plenty of water, then place in a frying pan with two tablespoons of oil. Place the pan on a high heat, cover and shake until all the clams all open in 2 or 3 minutes; remove the clams from the pan, tilting it slightly to one side, carefully remove the liquid with a spoon and set aside for later.

In another frying pan gently fry the garlic in the oil; as soon as this has browned, remove and add the tomatoes, previously peeled and de-seeded, cut into chunks; add salt and cook for twenty minutes. Cook the linguine in boiling salted water to the right cooking time. While the linguine are cooking, pour the clams and their cooking liquid into the pan with the tomato mixture and warm.

Drain the linguine, arrange on a serving dish and pour over the sauce, adding the pepper and chopped parsley.