Serves 4 as a starter, 2 as a main course
This dish is a wonderful example of Linguine alle Vongole, brought to you by our talented chef, Jake Simpson. After a decade of crafting delicious meals at Soho’s beloved Italian eatery, Bocca di Lupo, he is now leading the culinary team at The Rectory in Wiltshire.
Ingredients
- 200g linguine (or spaghetti)
- 500g live clams (vongole verace for the classic flavor)
- 3 cloves garlic, thinly sliced
- 3 tbsp finely chopped parsley
- A pinch of crushed chili flakes
- 100ml white wine
- 4 tbsp olive oil
Method
Start by bringing a large pot of water to a rolling boil and adding 10g of salt for every liter of water.
Once the water is boiling vigorously, add the pasta and stir immediately to prevent it from sticking.
While the pasta cooks, heat a large sauté pan and add half of the olive oil along with the garlic. Sauté for just 5 seconds, making sure the garlic doesn’t color. Then add the clams and sauté for 30 seconds until they start to open. Next, stir in the chili flakes, chopped parsley, and wine. Cover with a lid and let it cook for 2-3 minutes, shaking the pan occasionally, until most of the clams are opened.
When the pasta is very al dente (about 3 minutes shy of being fully cooked), transfer it to the sauté pan with the clams. Add a bit of the pasta cooking water and the remaining olive oil. Toss everything together, allowing the starch from the pasta to thicken the clam juice, while the clam juice infuses the pasta with flavor. If needed, add more cooking water until the pasta is al dente, and the sauce is thick and clings to every strand.
