Linguine Vongole (Clams)
Hey,
First and foremost - recipe, method, and link to video at the below. Read on for all the search engine good stuff!
I love seafood - and my partner LOOOVES seafood! Coming from Sardinia it's what she grew up with, this dish was inspired by those classic tastes, but was made as we successfully gathered our own Clams!
After a day combing the beach (okay, maybe 20 mins on a beach trip) we had gathered enough Clams for tea (or dinner if you like) and decided to do one of my favourite pasta dishes with them.
I would have photo's to share - but I may have smashed my phone on waterfall walk in Wales...oops.
Spaghetti Alle Vongole - it's a classic dish with clean flavours allowing the Clams to shine. This dish has a slight twist as I have used linguine, for the very culinary reason, that's what was in the cupboard! We also had to remove the Chilli as I forgot to pick one up from the shops - off to a great start!
Linguine Vongole Recipe (for 2)
- 150g Linguine
- 500g Clams
- 10-15 Cherry Tomatoes
- 2 Cloves of Garlic
- Parsley
- White Wine
- Olive Oil
- Fresh Red Chili (Optional)
- If you have managed to gather your own clams you will need to wash the shells and then purge the clams in seawater (if you have it) or salinated tap water. This is a really good blog on the process: purge-clams. If shop bought you can most likely skip the above step - but it won't hurt and may get rid of any trace elements of grit or sand in your clams.
- Get a pan of water on to cook the pasta, once boiling season well with salt and then add pasta to cook.
- As pasta is cooking it is time to get the other prep done:
- cut the (washed) Cherry Tomatoes in half
- Peel and slice the Garlic
- Chop the Parsley
- and if you want a little heat slice the fresh Chili
- Get a large pan (with a lid) and put it on the stove on high heat (aim to have this on the stove with 3-4 minutes left of pasta cooking time).
- When pan is hot and pasta has only 2-3 minutes left add all the other ingredients (except for Parsley) into the hot pan and put the lid on:
- Clams (drained)
- Cherry Tomatoes
- Garlic
- A good splash of White Wine (about 150 ml)
- and Red Chili
- Give the pan with the Clams in a gentle shake after 1 minute to encourage clams to pop open.
- Drain the pasta once cooked (do this quickly so that it retains some of its cooking water; into colander, back into the pan - don't leave it standing to drain), get it back into it's pan and stir in a generous glug of olive oil.
- Check Clams (should take 2-3 minutes to cook, once all have popped open remove the lid, and in the pasta, and the Parsley stir together gently so as not to chip an shells.
- Add seasoning to taste (it's a thin sauce so a little goes a long way).
- Serve and Enjoy!
