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Put pasta on to boil then warm a glug of JOSEPH Extra Virgin Olive Oil in a large saucepan and cook the garlic and chili until the garlic begins to turn golden and emit a gorgeous perfume. Add tomatoes, vongole, parsley and wine then cook over a medium heat for 5 - 10 minutes until the vongole are open (shake the pan occasionally to help them).
When the pasta is firmly al dente drain it, adding a little pasta water to the sauce if it looks too dry. Discard any unopened vongole and serve dressed with a dash of JOSEPH olive oil.
Add an authentic Italian touch by serving with Primo & Co The Venetian Garganega made by Joe in Italy.
The Primo Team