This is a classic simple pasta recipe which is all about the taste of the sea.
Spaghetti alle vongole ( baby clams )has its origins in the Bay of Naples. It is a classic of cucina povera ( the food of the poor )in which a few simple ingredients produce a masterpiece. The star ingredient, the vongole, have to be super- fresh and top quality. I like to use Coffin Bay clams from South Australia as their flavour is exceptional and they are wild- caught .
- for 4-5 people
- 500 gr linguine pasta
- 1 kg vongole ( baby clams )
- 1/2 bunch Italian parsley, chopped
- 1 chilli some seeds and filament removed, chopped
- 3-4 cloves of garlic finely sliced
- 6-7 tablespoons virgin olive oil
- salt and pepper to taste
put the vongole in a saucepan with lid
add 3/4 cup of water and cook on high heat just long enough for the clams to open
strain them, keeping all the liquid, discard half the shells
using a large fry pan, gently fry the garlic, parsley and chilli in a little olive oil
now add the liquid from the vongole and simmer for a few minutes
add the shelled and whole vongole and taste for salt, add pepper
in the meantime cook the pasta in plenty of salted water until 'al dente'
with a pasta spoon pick up the linguine and add them to the vongole mixture in the pan
add the olive oil, mix well and serve