COOK - BAKE - LEARN - SMILE

Clam Linguine


Phew! It is great to be back and to be able to update the website again. Alas, my web solution could not handle the photo content adequately, so I have had to upload and rewrite the entire recipe blog to Flickr. I hope moving forward this a robust and scalable solution - as it has taken me 8 days to relink 1300 photos!

So, I am going in time order, catching up with recipes. To kick off the new and improved blog, a delicious Clam Linguine.

This is one of the ultimate quick and easy meals. The entire dish is cooked in less time that it takes for the Linguine to be ready.

The delicious ozone sea smells and taste combined with a subtle chilli kick, make this one of my all time favourite dished.

Although it should not be necessary to de-grit the clams - the bag that I purchased had obviously not been properly cleaned, as the water went cloudy within 10 minutes of the clams being added. If this happens, keep replacing the salted water with a fresh batch.

Clam Vongole : Close Up



Ingredients

for the Clam Linguine [serves 2] :
1kg Palourde Clams, cleaned and left in salt water for several hours
2 tomatoes, chopped
3 cherry tomatoes, chopped
1 red Bird’s eye chilli, diced
3 cloves of garlic, diced fine
2 tbsp olive oil
175 ml white wine
handful of parsley, chopped (about 2 tablespoons)
1/2 white onion, chopped
salt and pepper to taste

Method

for the Clam Linguine [serves 2] :
1) Clean the clams, and place them in salted water for 2 hours. (This will help the clams filter any grit - although they should be clean already).
2) When ready to cook, prepare the linguine, following the packet instructions. Aim for al dente.
3) Dice the garlic, chilli and onion.
4) In a large frying pan, heat the oil on a medium heat.
5) Add the chilli and onion and soften.
6) Add the garlic and cook for a further minute.
7) Add the white wine, tomatoes and clams and 3/4 of the parsley. Cover with a lid.
8) Cook for 3-4 minutes, until the clams have all opened. (
Discard any that have not opened.)
9) Add the pasta and reserved parsley. Add a good helping of ground pepper.
10) Check the seasoning and adjust if necessary.



Clam Vongole : Starting Ingredients

Clam Linguine Starting Ingredients

Clam Vongole : Clean the Clams

Clean the Clams

Clam Vongole : Dice the Garlic

Dice the Garlic

Clam Vongole : Dice the Chilli and Onion

Chop the chilli and onion fine

Clam Vongole : Dice the Tomatoes

Dice the tomatoes

Clam Vongole : Add the Chilli and Onion

Soften the chilli and onion

Clam Vongole : Chop the Parsley

Chop the parsley

Clam Vongole : Add the Clams and Steam

Add the remaining ingredients and cover with a lid

Clam Vongole : Prepare the Linguine

Prepare the Linguine

Clam Vongole : Clams Opened

Clams opened

Clam Vongole : Add the Spaghetti

Add the Linguine and reserved parsley

Clam Vongole : Served

Palourde Clam Linguine Served

Clam Vongole : Close Up

Close Up!

The Flickr photoset showing Clam Linguine appears here.



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