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Spaghetti Vongole

Course: First course, Pasta course, primi
Cuisine: Italian
Keyword: Spag Vong
Servings: 4

Ingredients

  • 500 g good quality linguine
  • 2 tbsp or more of sea salt for the boiling water
  • 60 ml olive oil for frying, more for dressing
  • handful shallots, chopped finely
  • a bulb of garlic, chopped
  • handful parsley, chopped
  • glass or two of white wine
  • 500 g small clams, fresh, cleaned in running water

Instructions

  • Boil De Cecco linguine (for a couple of minutes less than it says on the packet)
  • Strain it, dousing the pasta with olive oil to make sure it doesn't stick.
  • Fry the shallots in the olive oil until soft. Add the garlic, parsley and white wine.
  • Drop the clams into the mix.
  • The shells should steam open, if they don't open, discard them.
  • Mix the linguine and clams together, plating up into a bowl, a small portion each.