Linguine vongole alle bianco

Of all the seafood pastas I cook, this is the one I love the most – there’s something magical about the clatter of clam shells and the simplicity of the cooking process. Quick to make and bursting with flavour, the secret to linguine vongole comes courtesy of chef Francesco Mazzei: don’t over-complicate it, and create an emulsion sauce by adding some of the pasta cooking water to the clam sauce for a silky,