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  • Linguine Alle Vongole

    Barbecues and summer go hand-in-hand, but more often than not, rain ruins your dinner plans. This summer recipe from our friends at Stirred is the perfect alternative; it’s a simple but impressive pasta dish that doesn’t take very long to make and can be enjoyed inside or out – whatever the weather!

    Linguine Alle Vongole



    Serves 4

    “One of my favourite pasta dishes - simple, stylish and delicious. Even the children seem to like it as large red chilies often contain very little heat. No need to add any extra salt apart from in the pasta water as the clams are salty enough. Do not serve with cheese as this pasta contains chilli and fish.”

    Sophie Braimbridge, Stirred Chef



    1kg clams, cleaned and drained

    2 large cloves of garlic, finely chopped

    1 large red chilli, finely chopped

    1 small bunch\1 x 30g packet of flat leaf parsley

    75ml white wine or dry white vermouth

    100ml extra virgin olive oil

    300g linguine



    • Clean the clams in a sink or large bowl of cold water. Leave for a few minutes then drain well.
    • Finely chop the garlic and chilli and coarsely chop the flat leaf parsley. Set aside.
    • Boil a large saucepan of well-salted water for the pasta. Heat a high-sided sauté or frying pan with a lid for the clams.
    • Have all ingredients and guests ready then add the pasta, mixing well to coat each strand of pasta with water so they don’t stick together.
    • Add the clams to the hot sauté pan, add the vermouth and cover with a lid. Cook for about 1 minute until all the clams have opened and drain in a colander over a bowl to collect the juice.
    • Add the oil to the sauté pan and cook the garlic and chilli briefly, then add the parsley and the clam juice, reserving any sediment. Cook the juice for a few minutes to concentrate the flavours, then check the pasta is ‘al dente’. Drain the pasta well and add to the clam juice.
    • Add the clams at the last minute, mixing the pasta off the heat. Serve immediately, dividing up the pasta and then the clams for easiest results. Pour any remaining juice over each dish.


    Recipe by Sophie Braimbridge
    Photography by Adam Ellis