Linguine Alla Vongole

Linguine Alla Vongole

 200g small clams, scrubbed clean
chopped flat-leaf parsley
2 garlic cloves, sliced
5 cherry tomatoes, quartered
1 small red chilli, deseeded and sliced fine
150ml white wine
150g dried linguine
salt and pepper
olive oil

Put a pan of water on to boil.

Sort through the cleaned clams and 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 over a medium heat. Add the chilli and garlic and saute for a couple of minutes without colouring.

Put salt into your boiling water and add the linguine to cook.

Add the clams to the chilli and garlic then add the wine. Give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.

Once your pasta is cooked, drain  it and add to the pan of clams along with the parsley. Stir or toss for a minute or two to coat the pasta. Serve right away.