Linguine with Clams - Linguine con Vongole

This recipe is for 2
 

This is a classic, and just so easy to make! I also like to add small plump cherry tomatoes, they give it an extra zing, however, they're optional.

And remember viewers, cooking can be dull without a chilled glass of wine on hand!!! 

You will need:

1 kilo of clams

e. v. olive oil

1-2 garlic cloves-crushed

chili flakes-to your liking (I like a lot!!)

chopped parsley

white wine-about 150 mls

10-15 cherry tomatoes-quartered

300 grams of pasta-I am using linguine, a flat spaghetti

Let's begin with the clams. I like to give them a quick rinse under running water and then I place them into a bowl.

In a large "flatish" pan, add a few tablespoons of olive oil, heat a little, then add the crushed garlic and the flakes of chili. Stir a little. Add the clams, the white wine and then the parsley. 

Combine all the ingredients, place a lid on the pan and allow all the clams to miraculously open up. This will take a few minutes, so keep a close eye on the pan. Remove the lid and give the clams a stir, that way you can see whether all the clams have opened and released their amasing juice.

Allow to cool a little. Pick out most of the clams from their shells, and place aside, however, leave a handful of the little darlings intact, in their shells. 

FOOD FACT: Discard any clams that haven't opened.

Now we need to filter the juice that has remained in the pan. The reason we do this, is that often there may be some sand or broken shells in the liquid and we DO NOT want to have any "crunching" sounds whilst eating this dish!!!

I like to gently tilt the pan to one side, and allow the juice to settle for a few moments. I then use a large spoon/ladle to scoop out the liquid, paying attention NOT to touch the bottom of the pan. I pour this liquid over the clams.

At this stage, have a large pot of boiling water at the ready, and add the pasta. I prefer NOT to add any salt, as the liquid released from the clams has sea water which is quite salty.

Give the pan that you had cooked the clams in a quick wipe, removing all sand and shell particles, and place it back on the heat. Add a little oil, and then add about 2 or 3 tablespoons of the clam liquid. Heat for a moment, then add the quartered tomatoes. Be very careful not to over cook the tomatoes, allow them to become JUST slightly soft. Now add all the remaining liquid plus the clams and stir through. Have the heat on the bare minimum and cover with a lid.

The pasta should now be ready, so place the cooked pasta into the pan with clams and give it all a toss. Have a few glasses of your favourite chilled white wine and lots and lots of crusty bread.

What more can I say... so nice!!!