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Tomato & vongoli linguine
Tomato & vongoli linguine
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in Australian seafood with delicious clam linguine.
Ingredients:
  • 1kg vongoli
  • 125ml (1/2 cup) dry white wine
  • 125ml (1/2 cup) water
  • 400g linguine
  • 9.20 gm olive oil
  • 1 small brown onion, halved, finely chopped
  • 1 tsp dried chilli flakes
  • 2 x 250g punnets grape tomatoes, halved lengthways
  • 125.00 ml coarsely chopped fresh continental parsley
  • Freshly ground black pepper
Instructions:
  • Rinse the vongoli under cold running water. Combine vongoli, wine, and water in a large saucepan over medium heat. Cook covered for 5 minutes until shells open; discard any unopened vongoli. Transfer vongoli to a large bowl using a slotted spoon. Strain the cooking liquid through a fine sieve into a heatproof jug.
  • Set aside 16 vongoli in shells. Remove the rest of the vongoli from their shells and discard the shells.
  • Boil linguine in a large saucepan of bubbling water following packet instructions until perfectly al dente. Drain and return to the pan.
  • Heat oil in a pan over medium heat. Sauté onion until soft. Stir in garlic and chili flakes until aromatic. Increase heat, add tomato, cook until slightly softened. Pour in reserved liquid, simmer until sauce thickens. Stir in vongoli meat and parsley.
  • Gently mix the tomato mixture with the pasta until fully combined. Portion the pasta into shallow serving bowls. Top with the vongoli and sprinkle with pepper. Serve right away.

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