Pasta alla vongole 🦪
100th post had to be pasta 🥳
Any dish that has dinner ready in less than 15 minutes without sacrificing flavour has to be a winner for me and this garlicky, herby linguine dish does exactly that.
Fun fact – All of these ingredients were from @suffolkfoodhall. Super high quality = super tasty.
Ingredients
– linguine
– clams (cooked and frozen)
– parsley, fined chopped
– garlic, minced
– chilli, diced
– olive oil
– butter
– white wine
– pecorino
Method
– melt butter and oil in a pan on medium heat.
– chuck in your garlic, chilli, parsley and sauce for a few minutes before turning up the heat and adding a good amount of wine.
– in a separate pot, boil salted water and cook your linguine for a minute or two less than the amount of time stated on pack
– after a few minutes, add your frozen clams to the sauce and cover. Once the clams have begun to open, remove them from the sauce and set aside I recommend taking the meat out of the shell now to make serving easier, however I like to leave a few in for presentation.
– next, add a splash of pasta water to the sauce & add in your drained pasta, pecorino and combine well. If you have deshelled some clam, add the meat in now and stir.
– serve with a sprinkle of parsley and some more cheese. Enjoy
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