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I was reminded of how tasty clams, or vongole as the Italians call it, can be after watching Maeve O’Meara (of Gourmet Food Safaris fame), out and about early with a very passionate fisherman collecting these little beauties. This recipe is tasty, easy to prepare and won’t break the bank.

Team DeVine



  • 400g dried linguine
  • 100ml EVOO
  • 2 cloves of garlic, finely chopped
  • 600g clams
  • 2 birds eye chilli’s, seeded & finely chopped
  • 50ml dry white wine
  • 2 tablespoons flat leaf-parsley, sliced thinly
  • 45g of bottarga, grated (see your fishmonger for this delicious salted and dried roe of tuna or mullet)


  1. Pour yourself a glass of Alta Pinot Grigio to get yourself in the mood.
  2. Cook pasta to instructions in plenty of salted water.
  3. Meanwhile, heat oil in large frying pan, add garlic, chilli, clams, a little sea salt, wine and cook, covered, over a moderate heat for about 4mins or just until the clams open.
  4. Add a third of the bottarga and half of the parsley, stir, and cook for another minute.
  5. When the linguine is al dente, drain, reserving 1/2 cup of the cooking water. Add the linguine and cooking water to clam mixture, combine and serve immediately with remaining bottarga and parsley.

Serves 4.




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