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Easy - 20 MIN

Linguine alle vongole

 

 

The products you need 

Ingredients

Number of People

4

500

g of clams 

6

cloves of garlic 

200

g of cherry tomatoes 

20

ml of white wine 

1

chilli 

2

tablespoons of butter 

Olive oil 

Preparation

1

Cook the pasta in plenty of salted water, following the instructions on the packet. Drain and set aside.

2

Fry the minced garlic in the olive oil over a medium heat until golden brown (about 2-3 minutes). Add the chopped and deseeded chilli.

3

Add the clams, pour in the white wine and season with salt and pepper. Mix well.

4

Cover the pan and steam until the clams open (about 2-3 minutes). Throw away any that remain closed.

5

Add the diced cold butter and the quartered cherry tomatoes. Stir until the butter has melted and the sauce has thickened slightly.

6

Add the cooked pasta to the pan and toss well to coat with the sauce. Heat for a few minutes.

7

Add the chopped fresh parsley and mix one last time before serving.

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