Linguine al Vongole
Recipe Date:
4 April 2013
Serving Size:
5
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 1.5 kg of vongole (cockles), scrubbed and soaked in warm water for 30 minutes
- 3 large cloves of garlic, finely chopped
- 1 small red chili, finely chopped (or a pinch of good chili flakes)
- JOSEPH Extra Virgin Olive Oil
- 1 handful of flat leaf parsley, finely chopped
- 1/4 cup of Primo & Co The Venetian Garganega
- 8 firm roma tomatoes, deseeded and finely chopped
- 500 - 700 gm of linguine depending on your preferred sauce to pasta ratio
Directions
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.
Ciao,
The Primo Team
