Name: Linguine, Bavette and Trenette: Clams (Linguine alle Vongole)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 600 g Manila clams (vongole veraci) – or 400 g tellines if you can get them, cleaned; a handful of flat-leaf parsley, chopped; 200 g dried pasta (linguine/ bavette/spaghetti/ spaghettini); 6 tablespoons extra virgin olive oil; a good pinch of crushed dried chilli flakes; 1 clove garlic, thinly sliced; 4 tablespoons white wine

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Almost everyone’s favourite, and one of the simplest things to make.

Ingredients

200 g dried pasta (linguine/ bavette/spaghetti/ spaghettini)
6 tablespoons extra virgin olive oil

Method

While your pasta is cooking, heat a wide frying pan over a high heat. When smoking hot, add the oil and then, quickly and all at once, the clams, garlic and chilli. Fry for a few moments (I like my garlic to just start to colour at the edges, but this is a matter of taste), then add the parsley and then the wine. Let the pan bubble away – the clams will let out some liquid as they begin to cook