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Jorel's Vongole

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A light, quick pasta dinner that's not too tomatoey and not too cheesy. Goes great with white wine.

Serves 4

Ingredients

  • 1kg clams
  • 240g linguine
  • 200g fresh cherry tomatoes (cut in half)
  • Parsley (finely chopped)
  • 1-3 chillies, to taste (finely chopped)
  • Olive oil OR chilli oil
  • Any white wine (sauvignon blanc is my preferred wine for this dish, but chardonnay, or pinot grigio works well)
  • 75ml double cream (single cream can be used in a pinch - I wouldn't recommend it as double cream is easier to cook with for this recipe! If you're using single cream, lower the temperature, and add it later towards the end of the dish to prevent it from boiling)
  • Black pepper (grounded)

Method

  • Cook the linguine according to the cooking instructions, and drain.
  • Rinse the clams in cold water with lime. Don't submerge them in water for too long. Drain as much of the water as possible.
  • Add a splash of olive/chilli oil to a large pan and heat on medium-high heat.
  • When the oil starts to smoke, take off the heat and add the chillies and clams. Place the pan back on the heat and stir for 30 seconds.
  • Add a splash of white wine (about half a wine glass) to the pan.
  • (Optional) Pour yourself a glass of the white wine and drink it. You deserve it!
  • Add the double cream and cherry tomatoes and cook for 3-4 minutes, stirring constantly.
  • Add the black pepper to taste.
  • Add the linguine, and stir to coat the linguine in the sauce and separate the linguine from itself.
  • Add the parsley, stir thoroughly, and remove the pan from the heat.
  • Serve with the leftover wine.
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