- 700g fresh clams in their shells
- 50ml dry white wine
- 8 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled and sliced
- ½ teaspoon dried chilli flakes
- 15 cherry tomatoes, halved
- 4 tablespoons freshly chopped flatleaf parsley
- 500g linguine
- to taste salt
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Feast your eyes on the finest linguine with clams and white wine! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Bring 5 litres of water to the boil in a large saucepan with 1½ tablespoons of fine salt.
Wash the clams under cold running water, discarding any broken ones and any that do not close when tapped firmly.
Put a large saucepan over a high heat, carefully add the clams and pour over the wine. Cover with a lid and cook for 3 minutes until they have opened. Discard any that remain closed. Tip into a colander placed over a large bowl and set aside, reserving the cooking liquor.
Pour the oil into the same saucepan in which you cooked the clams and gently fry the garlic for 1 minute until it begins to sizzle. Add the chilli, tomatoes and parsley and pour in the reserved liquor from the clams. Cook over a medium heat for 5 minutes. Season with salt.
Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less than instructed on the packet and always keep the pan uncovered. A good-quality dried pasta will take 8–10 minutes to cook.
Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it.
Pour over the sauce, add the clams and very gently stir together over a low heat for 30 seconds allowing the sauce to thicken and coat the pasta evenly. Serve immediately.
Once you’re done, simply sit back and enjoy your linguine with clams and white wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.