Blushing Pasta Vongole

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 2/3 cups

Frozen Manila Clams , thawed, drained

2

Shallots , peeled, thinly sliced

1 1/2 Tbsp

Olive Oil

plus more for frying

2/3 cup

Cherry Tomatoes

2 cloves

Garlic , crushed

preferably large cloves

1 cup

Rosé Wine

I used Pyjama Bush Rosé Wine

2/3 cup

Italian Flat-Leaf Parsley , chopped

to taste

Salt

to taste

Ground Black Pepper

to taste

Linguine

for 4 servings

or Spaghetti

Cooking Instructions

HIDE IMAGES

Step 1

Place a large lidded casserole dish over medium heat and sauté the Shallots (2) in the Olive Oil (1 1/2 Tbsp) until translucent.

Step 2

Add the Cherry Tomatoes (2/3 cup) and fry until soft and slightly blistered. Increase the heat, add the Garlic (2 cloves) , and cook for 2 minutes.

Step 3

Pour in the Rosé Wine (1 cup) to deglaze the dish and season Salt (to taste) and Ground Black Pepper (to taste) .

Step 4

Add in the Manila Clams (1 2/3 cups) , cover the dish with its lid, and steam for about 6 to 8 minutes, or until all the clams have opened and their meat is cooked (being sure to discard any that haven’t opened). Stir the Italian Flat-Leaf Parsley (2/3 cup) through the clams.

Step 5

Cook the Linguine (to taste) or spaghetti as per the packet instructions. Once al dente, use tongs to transfer the pasta straight out of the water and into the casserole holding the clams. Gently stir the clams through the pasta and transfer them to a warmed serving dish.

Step 6

Serve the vongole immediately with lemon wedges to squeeze over the top, a few glasses of chilled rosé wine, and if desired, fresh crusty bread to mop up the sauce.