Linguine Vongole

Linguine Vongole

Right folks.

This is my second favourite pasta dish to eat and make. Second only to spaghettini aglio e olio con peroncini. I actually have a youtube post on that pasta dish, not the recipe, more a method, Have a look. I was a little drunk when I made it.

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These clams are from Sardinia, they are grown in the many farms dotted around the coast.

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I asked my yachting agent to take me to the best fishmonger on the island. It is never 'by the port'. No romantic image of the superyacht chef sourcing the best fish straight from the boat. This facility serves the better restaurants in Sardinia and exports nationally and internationally. The Sardinia Red Prawns are highly, highly sort after. Very popular in Asia too.

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The fishmonger was very keen on me trying the oysters and the mussels. The oysters were delicoius, from France. The mussels were local, and incredible raw.

Anyway....... on with the ingredients, then the method.

Ingredients:
450g De Cecco Linguine (1 packet)
1kg Clams
1 Large Onion - Diced
3 Garlic Cloves - Crushed
Extra Virgin Olive Oil
2 tomatoes - Deseeded and Diced
1/2 Bunch Flat Leaf Parsley - Roughly Chopped
100g Tuna Bottarga (Optional)

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Sweat

Onions, garlic and 6 tbsp olive oil gently for 10 minutes.

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Steam

The clams with the wine in a separate pan on a high heat with the lid on for 5 minutes.

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Dice

Your tomatoes, here, I am being fancy and using a Heritage selection.

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Chop

Parsley with a sharp knife

Bring a pan of salted water to the boil and add your pasta. Constantly stir the pasta with a wooden spoon until the water begins to boil again. When the water is boiling again set a time for 1 minute under the reccomended cooking time.

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Add

2 ladles of the pasta cooking water to the onions, garlic and oil.

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Shave

Some pieces of the bottarga.

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Pick

Most of the clams out of their shells. Keeping a few in shell for garnish.

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Add

Some chilli flakes to the onions, garlic and oil.

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Add

Cooked pasta to the onions using a pair of tongs.

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Add

The rest of the ingredients.

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Mix

Gently mix all together with your tongs. Let it sit in the pan on a low heat while you get some plates to serve.

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Finish

With the bottarga. Enjoy, this is a breathtaking pasta.

Please check out my little page of the Shun Knife. …….. Great knife.

Michael xx