Linguine Alle Vongole

This authentic Italian recipe will make you feel like you’re at a fancy ristorante

INGREDIENTS (serves 4)

• Fresh clams: about 4 dozen small live clams still in the shell

Olive oil: Use good-quality extra-virgin olive oil

Garlic: one large or two small cloves of garlic.

Red pepper flakes: A generous pinch, about ½ teaspoon.

Method

Dry white wine: Cooking wine doesn’t have to be expensive..

Linguine: A one-pound package serves 4 people.

Parsley: A shower of fresh flat-leaf parsley yo add colour to the dish.

Scrub the clams under cold running water or in a bowl of cold water. Pile the clams into a large bowl and cover them with cold water and add a handful of coarse salt l. Let the clams sit for 15-30 minutes. Then drain them and rinse to remove any additional debris.

Put the clams into a large sauté pan. Add 2 tablespoons of water, cover, and set over medium-high heat, 5-8 minutes. The clams will start to open within a couple of minutes. To avoid overcooking, stir and discard any unopened clams. Keep the clam juice left in the pan.

While the pasta water is coming to a boil, set a skillet large enough to hold the cooked spaghetti over medium-low heat. Add the olive oil, minced garlic, and red pepper flakes. Cook, stirring, until the garlic is softened and fragrant, about 5 minutes. Pour in the wine and raise the heat to medium-high then pour in the reserved clam juice for about 1 minute.

Cook until the noodles are al dente—a minute or two less than the recommended cooking time on the package.

Add the pasta to the sauce: Not the sauce to the pasta and let them finish cooking in the sauce, 1-2 minutes. Be sure to toss the noodles with the sauce to coat them well. Stir in the parsley and toss everything together before serving.

de Barbate Resort