LINGUINI ALLA VONGOLE

Servings: 2-3 People

Ingredients:

1kg of live New Zealand little necked clams

12 cherry tomatoes, quartered

3 garlic cloves, finely chopped

Handful of parsley. Separate into stalks (finely cut) and leaves (roughly cut)

250ml of white wine - pick something nice so you can finish the bottle over lunch!

300g of dried linguini/spaghetti

1 fresh red chilli, finely chopped

Salt and pepper

Method:

The key to success in this dish is preparation and organisation. It's otherwise quick and easy. Make sure your surface is clear and tidy and do all your mise en place (putting little things in little bowls) well in advance.

Ensure your clams are well scrubbed and tightly closed. Tap any that aren't and if they don't close easily, discard.

Start boiling the pasta to al dente. 5 minutes before the pasta is due to be ready, heat up another large pan. Once hot, add a good slug of your best olive oil along with the garlic, parsley stalks and tomatoes. Once the garlic starts to brown, add the clams and the white wine. Put the lid on and keep on the heat for around 3 minutes by when the shells should have opened. Discard any that haven't by then.

Drain the linguini once al dente, add to the clams, stir, then add the parsley leaves and a good grind of black pepper. Serve immediately with hunks of crusty bread to dip in the juices.

Credits: Mango Menus