Recipe: Linguine Vongole (Pasta with Clams)

Ingredients

Fresh Linguine

12 Littleneck clams (Waitrose do em)

1 clove of garlic sliced thinly

A knob of butter

A splash of extra virgin olive oil

¼ glass of dry white wine

2 dessertspoonfuls of chicken stock

Small packet of fine asparagus tips – top 3 inches only – trim the bottoms off

Grated bottarga (optional)

Finely chopped parsley (optional)

Method

Put a large pan of salted water on boil for the pasta

When it’s about half way to boiling, in a deep frying pan melt the butter and olive oil gently

When the butter is melted and fairly hot add the garlic and asparagus

Fry the garlic and asparagus for a couple of minutes till the garlic starts to soften

Add the wine and turn the heat up full to boil off the alcohol

Add the stock and bring to the boil again

Turn down low and put a lid on the pan

Leave for about 5 minutes to cook the asparagus through

Turn the heat back up and throw in the clams

Put the lid back on the pan and give it a good shake

Throw the linguine in the boiling water and adjust the heat so it doesn’t froth over

Leave both pans to cook for about 3 minutes

Using tongs, transfer the linguine to the pan with the clams and mix well

Turn the clam pan down and leave to cook gently uncovered for a further 3 minutes so the linguine absorbs the sauce

Turn out into a bowl and grate some bottarga over it and chuck chopped parsley on it

Eat it!

Get a nice hunk of bread to dip in the sauce that’s left in the bowl

Smile contentedly!