Linguine Alle Vongole

Boil 5 Liters of water in a large pot in preparation for your linguini vongole. Once the water has boiled in the large pot, add the Linguine (1.1 lb) and leave it to cook based on the packet instructions, al dente is always best!

Meanwhile, turn the stove on to a medium/high heat and add a generous amount of Extra-Virgin Olive Oil (as needed).

Once the oil has begun to warm, add the Garlic (1 clove) and simmer until it starts to change colour.

Add the Vongole (1.1 lb) into the pan and stir well. Then add a glass of White Wine (8 fl oz) and let it simmer.

Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat.

Next, add Cherry Tomatoes (8) – the juicier, the better! Stir through well.

Squeeze a Lemon (1/2) into the pan, and then add a pinch of Rock Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch), then mix.

Add a generous amount of Fresh Parsley (to taste) and let it simmer so all the juices and flavours infuse the vongole shells.

When the cherry tomatoes have softened and the liquids have started to evaporate, the dish is almost ready. Strain the pasta once it has cooked to your liking and add it to the pan on low heat. Mix the pasta well so that it soaks up the delicious liquids and flavors from your sauce. Serve in large flat bowls and enjoy your beautiful creation!