Christmas is just over and lots of food is been put on our table and, it’s part of my being Italian, especially on my table!
This recipe was the main course of my xmas meal. Our friend Maria and Salvatore brought this lovely clams from the italian restaurant where they work. Amazing!
First of all your clams must be very very clean, so if you are not sure about how they have been treated, immerge them in salted water for a couple of hours. After this time drain the water and wash them under running water.
For four (hungry) people you will need:
- 500gr of good quality linguine (Please do not buy cheap pasta, the surface of the pasta should be rough to let the sauce to stick on it!)
- 500 gr of fresh clams
- 4 cherry tomatos (Fresh or in tin is the same for this recipe. I always use tin because they are mature as they should be.)
- 1 glass of white wine (Do not drink it!! we need it for the recipe!)
- 2 cloves of garlic
- 5 tbs of olive oil
- 1 pinch of salt
- 2 very hot chilli
- fresh parsley
Put the pasta pan on with salted water, a handful of salt should do it. Bring it to boil.
Meanwhile in a sauce pan put the oil on a slow fire with the garlic and chilli. Leave it on until the garlic browns. When the lovely smell of the garlic will be in your kitchen take off the fire the pan and remove the garlic from the pan.
Add the cherry tomatoes and put it back on the slow fire, and add the wine. You could fall in love with this smell, but keep focus!
Let the tomatoes wilt and when they’ll be soft enough crush them with the fork. Add the salt and the clams and cover.
Leave the lid on and stir every now and then. The sauce will be ready when all the clams will be open. When the time is good take it away from the fire and leave it to settle.
At this point (if everything went well) your water should be boiling, add the pasta (only if it’s boiling, otherwise just wait!!) and wait for the time indicated on the packaging to have it al-dente. If you haven’t got the indication for al dente drain 2minutes before the time on the packaging.
Put your sauce back on a very slow fire and add your drained pasta to it. Stir the Sauce and the pasta together until it looks like it’s coming out from a very nice italian restaurant and take it off the fire.
Put the pasta on 4 plates and top it with the remaining clams in the pan. Decorate it with some fresh parsley.
Did you try this recipe?
Comment this post and let me know how it went!