linguine vongole

///linguine vongole

linguine vongole


  • 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

Cooking 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 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.
By |2018-04-19T22:11:03+00:00April 19th, 2018|Recipes, Seafood|0 Comments

About the Author:

Meat Craftsman Tate’s experience in the industry has taken him to some of the best high end butcher shops in Melbourne. These include Managing Cannings Free Range butchers in Kew and butchering for Peter G Bouchiers, Toorak, Bourke St. and Moorabin.