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.
- 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)
- Pour yourself a glass of Alta Pinot Grigio to get yourself in the mood.
- Cook pasta to instructions in plenty of salted water.
- 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.
- Add a third of the bottarga and half of the parsley, stir, and cook for another minute.
- 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.