Linguine with Vongole

Preparation Time	Allow 10 Minutes
Servings	4
Cooking Time	5-7 Minutes

ingredients

• 1.5kg vongole (baby clams)

• 500g linguini

• ½ cup extra virgin olive oil

• 2 garlic cloves

• Fresh chilli

• Chopped parsley

1.5kg vongole (baby clams)
500g linguini
½ cup extra virgin olive oil
2 garlic cloves
Fresh chilli
Chopped parsley

method

Refrigerate vongole in a bowl

of lightly salted water or flour for

approx one hour.

Cook the linguini in plenty of

boiling salted water. In a large,

shallow saucepan heat the olive

oil and add the finely chopped

garlic and fresh chilli. Next add

the vongole and follow with a

splash of white wine.

Cover the pan for 1-2 minutes

until all the clams have all

opened. Add 10g of the grated

bottarga and parsley and heat

for a further minute or so until the

sauce emulisfies.

When al dente, drain the linguini

retaining some of the water. Toss

the linguini with the clams and

sauce for a couple of minutes

until creamy. If linguini looks dry

add a little of the salted water

you have retained together with

a drizzle of olive oil.

Just before serving, sprinkle with

the remaining bottarga* and

extra parsley.

Refrigerate vongole in a bowl of lightly salted water or flour for approximately one hour. Cook the linguini in plenty of boiling salted water. In a large, shallow saucepan heat the olive oil and add the finely chopped garlic and fresh chilli. Next add the vongole and follow with a splash of white wine. Cover the pan for 1-2 minutes until all the clams have all opened. Add 10g of the grated bottarga* and parsley and heat for a further minute or so until the sauce emulisfies. When al dente, drain the linguini retaining some of the water. Toss the linguini with the clams and sauce for a couple of minutes until creamy. If linguini looks dry add a little of the salted water you have retained together witha drizzle of olive oil. Just before serving, sprinkle with the remaining bottarga* and extra parsley.

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ILVE TIP: *Bottarga is the salted, dried roe of either mullet or tuna and widely available in fine food stores and fish markets. * If you want to add some exotic flavour, Bottarga is the salted, driedroe of either mullet or tuna andwidely available in fine foodstores and fish markets.