Linguini alle Vongole – from Chef Dale Osbourne

Linguini alle Vongole

Linguini alle Vongole – from Chef Dale Osbourne

“The waters around the British Isles are fantastic for shellfish.

Shellfish such as scallops, mussels and clams filter the sea, the strong currents lead to firmer, larger molluscs, and the minerals make for incredible flavour.

We live on an island and should embrace the food all around us along our coasts.

Fresh shellfish are also one of the most delicious foods you can eat, and mussels and clams are extremely great value too.”

Dale Osbourne
Bagatelle
(Ex Dinner by Heston and Chiltern Firehouse)

Serves 2

Ingredients:

  • 400g palourde clams (vongola verace)
  • 200g linguini
  • 100ml white wine
  • 100g flat parsley
  • 2 cloves garlic
  • Extra virgin olive oil
  • Black pepper

Method

Peel and thinly slice the garlic, finely chop the parsley stalks, wash, dry and chiffonade the leaves.

Rinse the clams in running water, drop each clam one by one in the sink and discard any that fall open or are full of sand.

In a pan of boiling salted water cook the linguini for 8 minutes.

Meanwhile in a wide pan sauté the garlic and chopped parsley stalks in a good glug of olive oil.

Add the clams, sauté for a minute then add the white wine and cover with a lid.

When the clams are open the pasta should be ready so drain and add to the pan.

Finish cooking the linguini for a couple of minutes whilst it absorbs the clam juice.

When the pasta is cooked ‘al dente’ remove from the heat.

Slowly drizzle in some more olive oil whilst tossing the pan to emulsify with the clam juice.

Finish with the parsley chiffonade and a generous amount of fresh cracked black pepper.

Serve with plenty of crusty bread to ‘fare la scarpetta’ (meaning to use a piece of bread to soak up the last of the sauce from your plate).