Amanda's linguine vongole

Name: Amanda's linguine vongole
Total time: 15 min
Yield: 2
Ingredients: 150 g dried linguine; 2 cloves of garlic; 1 bunch of fresh flat-leaf parsley; 500 g clams scrubbed, from sustainable sources; olive oil; 1 pinch of dried red chilli flakes; 125 ml dry white wine; extra virgin olive oil

Sweet clams & white wine

“During a fantastic post-graduation summer in Milan, where Amanda set off (portfolio in hand) to find a job in the fashion industry, she and her friends fell in love with the food they discovered. A firm favourite – and something Amanda hasn’t quite managed to recreate since – was the bold and beautiful clam pasta. It’s an absolute belter of a dish, and much simpler to make than you might think. It’s a real celebration of the juice and flavour of clams, and once you know how, it’s a brilliantly quick and easy dish that’ll hit the spot on the flavour front, every time. I hope this recipe will help Amanda capture and bottle the fun of her youth. ”

Serves 2

Cooks In15 minutes

DifficultyNot too tricky

Seafood

Nutrition per serving

Calories 568 28%
Fat 13.6g 19%
Saturates 1.8g 9%
Sugars 2.9g 3%
Salt 0.4g 7%
Protein 40.4g 81%
Carbs 62.8g 24%
Fibre 2.2g -

Of an adult's reference intake

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Ingredients

150 g dried linguine
2 cloves of garlic
1 bunch of fresh flat-leaf parsley
500 g clams , scrubbed, from sustainable sources
olive oil
1 pinch of dried red chilli flakes
125 ml dry white wine
extra virgin olive oil

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Method

Cook the pasta in a large pan of boiling salted water according to the packet instructions.
Meanwhile, peel and finely chop the garlic, then pick and finely chop the parsley (stalks and all).
Sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, throw them away.
When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the garlic and chilli flakes, and fry for 1 minute, or until lightly golden.
Throw in the clams, give the pan a good a shake, then after 30 seconds add the wine and pop the lid on.
After 3 or 4 minutes, the clams will start to open – keep shaking the pan until they’ve all opened, then remove from the heat, and discard any clams that remain closed.
Using tongs, drag the pasta straight into the pan of clams, then simmer for a minute or two in all the delicious juices.
Taste and adjust the seasoning, if needed, then add the parsley and good drizzle of extra virgin olive oil, and toss together. Delicious served with a glass of chilled white wine.