It’s shellfish season so grab some clams and make some vongole! Obey the chilli quantities – we didn’t and burnt the lips off ourselves!
Linguine alle vongole (clams with linguine, garlic, parsley and white wine) – to serve 4
- 350g dried linguine
- 50ml extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 a medium-hot red Dutch chilli, seeded and finely chopped
- 3 tbsp chopped flat-leaf parsley
- 900g small clams, washed
- 2 tbsp dry white wine
Cook the linguine in a large pan of well-salted boiling water for just 5 minutes.
Meanwhile, heat the olive oil, garlic and chilli in a small pan until the garlic starts to sizzle. Reduce the heat and cook gently for a couple of minutes to soften the garlic. Add the parsley and take off the heat.
Drain the pasta. Put the empty pan back onto a high heat and add the clams, the white wine and the par-cooked linguine. Cover and cook over a high heat, shaking occasionally, for about 3 minutes or until the clams have opened.
Take the lid off the pan and add the olive oil mixture. Simmer for another couple of minutes, if necessary, until the linguine is tender.
Wine Suggestion: Because it is Italian, we’ll stick to form and suggest either a herbally Inzolia from Sicily, or a more nutty Verdicchio. You need something light and fresh with a little minerality. Muscadet would also work a treat.
(Original recipe from Rick Stein’s Seafood, BBC Books, 2001.)