Linguine Vongole
Originating in Venice, this dish simply the very best way to eat seafood and pasta!
Linguine Vongole
Ingredients
- 1 packet Linguine
- Extra Virgin Olive Oil
- Chopped Chilli chopped
- Chopped Shallots and Garlic
- Chopped Tomatoes (optional)
- White wine
- Juice of 1 lemon
- Chopped Parsley
Instructions
- Set up a pan of boiling salted water, add the linguine and cook until just tender, stirring occasionally.
- Whilst the linguine is cooking, heat the olive oil in a pan and add the chilli, clams, garlic, shallots and anchovies and cook for 1 to 2 minutes.
- Add wine and the lemon juice and bring to the boil (add the tomatoes now if required).
- Add the spaghetti and chopped parsley, toss through until evenly coated.
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