This vibrant seafood pasta celebrates the classic flavours of Linguine alle Vongole. Fresh clams are simmered with white wine, garlic and anchovy to create a light, aromatic sauce, then emulsified with butter and lemon to coat the linguine in a silky finish.
Serves 4
500g Rustichella Linguine
20 fresh short neck clams, scrubbed
250ml Rocca Giovanni Langhe Chardonnay
2 garlic cloves, finely sliced
2 Talatta Cantabrian anchovy fillets
1 tbsp butter
1 fresh red chilli, finely sliced
Zest of 1 lemon
Pons Lemon Infused Extra Virgin Olive Oil, for finishing
Fresh parsley, finely chopped
Sal de Añana salt flakes
Bring a large pot of salted water to the boil.
In a large wide pan over medium heat, add a generous drizzle of extra virgin olive oil. Add the garlic, anchovies, white wine and clams all at once. Cover with a lid and cook for 3–5 minutes, shaking the pan occasionally, until the clams open.
As the clams open, remove them from the pan and set aside. Discard any that do not open. Allow the cooking liquid to simmer gently for a further 1–2 minutes to slightly reduce and concentrate the flavour.
Cook the linguine in the boiling water until just shy of al dente. Reserve 1 cup of the pasta cooking water, then drain.
Add the drained pasta directly to the pan with the clam and wine base. Add the butter, sliced chilli and lemon zest. Toss continuously over medium heat, adding small splashes of reserved pasta water as needed, until the sauce emulsifies and becomes glossy, coating the pasta evenly.
Return the clams to the pan and toss briefly to warm through.
Finish with fresh parsley, a drizzle of lemon extra virgin olive oil and a final touch of lemon zest. Serve immediately.
Print