Wednesday, January 17, 2007

Linguine Con Vongole

This is one of my favourite pasta dishes, light, quick to make and slightly picante.

You will need:
Vongole (Clams) make sure they are very fresh
1 Onion
1 Garlic Clove
Fresh Parsley
A few salted anchovies

1. Cover the Vongole in salt water ( a good handful of salt) and leave for a few hours, if the vongole are still alive they will open up and spit out any sand still in the shells.
2. Sauté finally diced onion with the garlic, pepperoncini and anchovies.
3. The anchovies should melt to add to the seafood flavour.
4. Cook the pasta
5.Drain and rinse the vongole and add to the simmering onion mix. Add a dash of white wine, chopped cherry tomatoes, salt, cracked pepper and a little water then cover, leave until the shells have opened.
6.Drain the pasta well and add to vongole sauce, I usually make this dish in the Wok so I have the depth to toss everything together.
7.Garnish with chopped parsley before serving.


  1. It looks gorgeous! I've never made this myself - though I've eaten it many times! Must try the recipe

  2. Yours looks nicer than the local restaurant that serves it every Friday!