Just finished cooking this delicious bowl of Linguini Con Vongole otherwise know as Clam Linguini, it was delicious!! I got the fresh clams in the Selfridges Food Hall earlier today. Heres how to make it.... Serves 2 Ingredients: 500g fresh clams 250g linguini #Pastamancini is a delicious brand 2 tbsps olive oil 3 cloves of garlic, crushed 1 tin of organic plum tomatoes 100ml white wine 1 dessertspoon of tomato purée 2 tsps of dried oregano sea salt & freshly ground black pepper Method: 1. Place a large saucepan of salted water over a high heat and bring to the boil. Once boiling stir in the linguini and continue to stir for 1 min, so the pasta doesnt stick. 2. Place a second saucepan over a medium heat and pour in the 2 tbsps olive oil and stir in the garlic and onion. Simmer for 2 minutes. Then stir in the plum tomatoes and tomato purée, breaking up the tomatoes with a spoon. Season with sea salt, dried oregano and freshly ground black pepper and stir. Next stir in the white wine and leave to cook for 2 minutes. Then turn the heat up to high and stir in the fresh clams and stir well. 3. Drain the pasta, holding back about 2/3 tbsps of the cooking water. Pour the 2/3 tbsps of pasta cooking water into the clams, this will thicken the sauce. 4. When the clams open they are cooked, and so then you tip the cooked linguini into the clams and stir well. 5. Taste the sauce and check for seasoning.
Posted on: Wed, 14 Jan 2015 21:24:32 +0000
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