Turn the stove on to a medium/high heat and add a generous amount of
Extra-Virgin Olive Oil (as needed)
. Once the oil heats up, add the finely chopped
Garlic (1 clove)
and simmer until it starts to change color.
Vongole (1.1 lb)
into the pan and stir well. Then add a glass of
White Wine (to taste)
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)
diced in half – the juicier, the better! Stir through well.
Squeeze half a
Lemons (to taste)
into the pan, and then add a pinch of
Rock Salt (to taste)
Ground Black Pepper (to taste)
. Add a generous amount of
Fresh Parsley (to taste)
and let it simmer so all the juices and flavours infuse the vongole shells.
Linguine (1.1 lb)
according to package instructions.
Strain the pasta once it has cooked to your liking and add it to the pan (on a low heat). Mix the pasta well so that it soaks up the delicious liquids and flavours from your sauce.