Vongole are small clams (sometimes called pippis) and are available from most fishmongers. This dish, which can be found throughout southern Italy, is best served with the clams still in their shells.
4 tablespoons extra virgin olive oil
4 cloves large of garlic, chopped
small handful of parsley, chopped
¼ teaspoon chilli flakes
1 kilogram vongole
500 grams linguine
lemon wedges, to serve
Heat the olive oil in a large frying pan and add the garlic, parley and chilli. Cook on a very low heat for around 3 minutes, so that the oil becomes fragrant, but the ingredients don't colour. Add the clams and cook over medium-high heat, shaking the pan frequently, until all the clams have opened (around 5 minutes). Discard any clams that have remained closed.
Meanwhile cook the linguine in plenty of salted boiling water until just al dente. Drain the pasta, reserving some of the cooking water. Add the pasta to the clams and toss over medium heat for 1-2 minutes, adding a little of the cooing water to moisten if necessary. Serve the pasta in warmed bowls with lemon wedges on the side.
2 comments:
I remember eating this...
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