Clam Vongole
Clam Vongole made with linguine. This is such a simple recipe, garlic, chilli, parsley, clams, white wine and lemon. Ready in a jiffy, tastes amazing! Job done!
Ingredients
- 300g linguini
- 1k clams
- 50ml olive oil
- 3 garlic cloves crushed
- 100ml white wine
- 1 red chilli, diced
- 1 lemon zested and juiced
- 1 small bunch parsley chopped
Method
In a large pan of boiling, salted water, cook the pasta as per pack instructions, drain and keep some of the pasta water.
In another large pan, cook the garlic in the oil for 1 minute, then add the wine and clams and cook with a lid on for 4 minutes.
Using a large slotted spoon, remove the clams into a bowl and bring the sauce up to the boil and reduce by half. Using tongs, add the cooked spaghetti to the sauce, cook for another 2 minutes.
Stir through the chilli, lemon juice, zest and parsley and pop the clams back in with any juices and give a big stir. Drizzle in more olive oil if desired and serve.
Ingredients
- 300g linguini
- 1k clams
- 50ml olive oil
- 3 garlic cloves crushed
- 100ml white wine
- 1 red chilli, diced
- 1 lemon zested and juiced
- 1 small bunch parsley chopped
Method
In a large pan of boiling, salted water, cook the pasta as per pack instructions, drain and keep some of the pasta water.
In another large pan, cook the garlic in the oil for 1 minute, then add the wine and clams and cook with a lid on for 4 minutes.
Using a large slotted spoon, remove the clams into a bowl and bring the sauce up to the boil and reduce by half. Using tongs, add the cooked spaghetti to the sauce, cook for another 2 minutes.
Stir through the chilli, lemon juice, zest and parsley and pop the clams back in with any juices and give a big stir. Drizzle in more olive oil if desired and serve.
