Spaghetti Vongole

Serves: 2 | Time: 15 minutes 

Ingredients 

500g vongole 

200g linguine 

4 tbsp extra virgin olive oil 

3 garlic cloves, finely sliced 

1 tbsp Italian chilli oil (or chilli flakes)

50g tinned tomatoes 

100ml white wine 

Salt and pepper, to taste 

¼ cup fresh parsley, finely chopped 

Method 

Step 1: Rinse the vongole under cold water, discarding any that are damaged or already open. In a large pot, bring water to a boil and add a pinch of salt. Cook the linguine until al dente. 

Step 2: Heat olive oil in a large frying pan over medium heat. Add sliced garlic and chilli oil (or chilli flakes) and cook until softened but not browned, stirring occasionally.

Step 3: Add the tinned tomatoes and wine, then season with salt and pepper. Continue cooking for another 6-8 minutes, or until the wine aroma dissipates. Add vongole to the pan, cover with a lid, and give it a good shake. Let it cook for 5-6 minutes or until the vongole shells open.

Step 4: Transfer the linguine directly from the pot to the frypan, along with half a ½ - 1 cup of pasta water. Toss well to ensure the water and oil emulsifies into a lovely creamy sauce. Continue cooking on medium heat for another 3-4 minutes, or until the pasta is cooked to your liking.

Step 5: Remove from the heat and garnish with parsley. Divide between two plates and serve.