Linguine vongole

Method

     watch video 1. Heat the olive oil in a heavy-based saucepan over a medium heat until hot. Add the garlic and cook for 2 minutes.

2. Stir in the chopped tomatoes and wine, season with salt and freshly ground black pepper, cover and cook for 5 minutes.

3. Adjust the seasoning if necessary and add the clams. Cover the pan and cook for about 4-6 minutes until the shell have all opened, stirring them through the tomatoes every couple of minutes.

4. Bring a large saucepan of salted water to the boil, add the linguine and cook for 6-7 minutes, or as directed on the packet, until the pasta is just tender. Drain and toss the hot pasta together with the tomato and seafood sauce.

5. Serve in a large bowl.

Cook’s note: When you buy clams, they should all have closed shells. If any are open, give them a firm tap on the kitchen counter on their base and they should close after a few seconds. Discard any that don't close, as they run the risk of contamination.

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Ingredients

50ml Olive oil
3 garlic cloves, crushed
400g tinned chopped tomatoes
250ml White wine
800g fresh clams, in their shells, rinsed and scrubbed
500g Linguine

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