Linguine vongole

Linguine vongole

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Bring a large saucepan of salted water to the boil over high heat. Add 400 g linguine and stir until the water returns to the boil. Reduce the heat, cover and cook the pasta for 8 minutes. Heat a large heavy-based frying pan over medium heat. Add 2 tablespoons olive oil, 2 crushed garlic cloves, 2 seeded and finely chopped small red chillies and cook for 1–2 minutes, until fragrant. Add 80 ml white wine, bring to the boil and cook until reduced by half. Add 125 ml chicken stock and bring to a simmer. Add 500 g rinsed pipis or clams. Discard any pipis or clams that do not open. Cook for 2–3 minutes, stirring often, until all the pipis or clams open. Drain and add the pasta along with 2 tablespoons butter and 2 tablespoons chopped flat-leaf parsley. Season well with freshly ground black pepper, toss to combine and serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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