LINGUINE VONGOLE & MUSSELS

Ingredients

1kg Mix of Vongole and Mussels (soak in water for 30 minutes to remove any sand or grit)

8 Pieces Anchovy Fillets

6 Cloves Garlic sliced

1 Glass of White Wine

100ml Olive Oil

500g Packet of Linguine

1 tsp Peperoncino

1 Bunch Chopped Parsley

Salt and Pepper to taste

Preparation

• Bring a pot of salted water to a boil and cook pasta until al dente (less than the time indicated in the package).

• In a large pan, heat the olive oil over medium heat and add the garlic, anchovies and peperoncino.

• Cook for 2 minutes being careful not to let the garlic get brown.

• Add the wine and shellfish, cover the pan and lower the heat to medium-low.

• Cook for 4 to 5 minutes until the clam and mussel shells open up. Discard those that don’t open. Season with salt and pepper, to taste, then add the cooked pasta.

• Toss until the pasta is evenly coated with the sauce. Arrange on individual plates, garnish with chopped parsley and add more olive oil if you like.