Linguine with clams and mussels - Linguine Vongole e Cozze
Clam and mussel linguine a fantastic easy Friday night supper. Delicious sweet seafood from our local fishmongers. This dish is found in all the coastal towns and villages in Italy. There are two versions of the sauce; in rosso (with tomatoes) or in bianco (without tomatoes). I love both however the in bianco sauce you can really taste the seafood.
Ingredients
400g linguine
1 bunch flat leaf parsley
salt and pepper
Sauce
1kg mussels, cleaned
1kg small clams, cleaned
6 tablespoons olive oil
100ml dry white wine
2 garlic cloves, peeled and finely diced
1 small red chilli, chopped, (optional)
Method
1. For the sauce, put the mussels and clams in a large saucepan with the olive oil, wine, garlic and chilli. Bring to the boil with the lid on and cook for a further 10 minutes before removing from the heat.
2. Discard any mussels that haven’t opened. Remove the meat from the shells (reserving a few for garnish) and keep to one side. Discard the empty shells.
3. At the base of the pan will be the sauce made of oil, wine, juices from the shells, garlic and chilli, if desired. Keep this warm.
4. In a separate pan, cook the pasta in plenty of boiling salted water until al dente, about 6–7 minutes. Drain and add to the sauce. Add salt, lots of pepper and the parsley, along with the shellfish flesh.
5. Divide between the plates, adding a few drops of extra virgin olive oil and the few remaining shell-on fish. Serve immediately.
400g linguine
1 bunch flat leaf parsley
salt and pepper
Sauce
1kg mussels, cleaned
1kg small clams, cleaned
6 tablespoons olive oil
100ml dry white wine
2 garlic cloves, peeled and finely diced
1 small red chilli, chopped, (optional)
Method
1. For the sauce, put the mussels and clams in a large saucepan with the olive oil, wine, garlic and chilli. Bring to the boil with the lid on and cook for a further 10 minutes before removing from the heat.
2. Discard any mussels that haven’t opened. Remove the meat from the shells (reserving a few for garnish) and keep to one side. Discard the empty shells.
3. At the base of the pan will be the sauce made of oil, wine, juices from the shells, garlic and chilli, if desired. Keep this warm.
4. In a separate pan, cook the pasta in plenty of boiling salted water until al dente, about 6–7 minutes. Drain and add to the sauce. Add salt, lots of pepper and the parsley, along with the shellfish flesh.
5. Divide between the plates, adding a few drops of extra virgin olive oil and the few remaining shell-on fish. Serve immediately.
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