|
Serves 4 as a starter
or 2 as a main
200g dried linguine
6 tablespoons extra virgin olive oil
600g Manila clams (vongole veraci) – or 400g tellines if you can get them, cleaned
1 clove garlic, thinly sliced
a good pinch of crushed dried chilli flakes
a handful of flat-leaf parsley, chopped
4 tablespoons white wine
Also good with this recipe
spaghetti, spaghettini |
|
 |
VONGOLE
Clams |
Almost everyone’s favourite, and one of the simplest things to make.
While your pasta is cooking, heat a wide frying pan over a high heat. When smoking hot, add the oil and then, quickly and all at once, the clams, garlic and chilli. Fry for a few moments (I like my garlic to just start to colour at the edges, but this is a matter of taste), then add the parsley and then the wine. Let the pan bubble away – the clams will let out some liquid as they begin to cook. Once they have started to open, they shouldn’t fry – if your pan gets too dry, add a little water, but remember that in the finished dish the sauce should be about 50:50 oil:water.
When most of the clams have opened, add the drained pasta and cook together until the last ones pop. Serve immediately.
If you want your sauce to emulsify, add a pinch of flour to the oil before the clams. This makes the dish somehow taste heavier, so I prefer not to.
|
|
