Linguine alle Vongole

METHOD

1. Bring a large pot of salted water to boil. Meanwhile, sort through the clams. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on high heat to heat up.
2. Prepare other ingredients; finely slice parsley stalks, roughly chop the leaves, chop the garlic, quarter the tomatoes and set the wine aside.
3. Add pasta to the boiling water and cook al dente.
4. 5 minutes before the pasta is ready, get ready to start cooking the clams. This is a quick process so make sure to have all the ingredients close by. Pour 4 large lugs of the olive oil into the heated pan and add the garlic, parsley stalks, dried chilli and chopped tomatoes. Stir and once garlic is golden, add the clams and wine. Give it a good stir/shake and put the lid on. After 4 minutes the clams will start to open, keep shuffling until they have all opened. Take the pan off the heat and discard any clams that didn’t open.
5. Drain pasta and add to the pan of clams, along with the parsley leaves. Toss and allow for the beautiful flavours of the sea from the clams to be absorbed into the pasta.
6. Serve with or without parmesan cheese and enjoy!