Linguine alle Vongole

Method

1. 1

   Clean the clams

   At room temperature, allow 15 minutes. Discard any cracked clams or any that remain open after a firm tap. Rinse the rest well under cold running water and scrub off grit.

2. 2

   Boil the water

   Over high heat, bring a large pan of water to a boil, about 8 minutes. Add enough salt for it to taste gently salty.

3. 3

   Cook the linguine

   Add the linguine and cook for 2 minutes less than the packet time, stirring occasionally, until flexible but still firm. Reserve 250 ml pasta water before draining.

4. 4

   Start the fragrant oil

   While the pasta cooks, heat the olive oil in a wide lidded pan over medium-low heat for 1 minute. Add the garlic and chilli and cook for 1 to 2 minutes, stirring, until fragrant but not browned.

5. 5

   Steam the clams

   Add the clams and wine, then cover and cook over medium-high heat for 4 to 6 minutes, shaking the pan once or twice, until the clams have opened. Remove the pan from the heat. Discard any clams that remain closed.

6. 6

   Strain the clam liquid

   Lift the opened clams into a bowl with a slotted spoon. Pour the cooking liquid through a fine sieve into a jug to catch grit.

7. 7

   Reduce the sauce

   Return the strained liquid to the pan and simmer over medium heat for 2 to 3 minutes, until slightly reduced and aromatic.

8. 8

   Toss the pasta

   Add the drained linguine, parsley, lemon zest, lemon juice, black pepper and 150 ml reserved pasta water to the pan. Toss over medium heat for 1 to 2 minutes, until the pasta is al dente and the sauce looks glossy.

9. 9

   Finish and serve

   Add a splash more pasta water if the sauce seems dry. Fold in the clams and warm for 30 seconds, then serve straight away.

Tips

• Scrub the clams thoroughly so grit does not end up in the sauce.
• Strain the clam liquid carefully through a fine sieve to catch any sand.
• Keep the garlic pale; lower the heat if it starts colouring, as burnt garlic turns bitter.

Swaps

• Use spaghetti in place of linguine.
• Use a pinch of dried chilli flakes in place of the fresh chilli.

Storing

Refrigerate leftovers in a covered container and reheat gently in a pan with a splash of water.