Linguine alle vongole

Linguine alle vongole
Versions of this popular classic of linguine and clams are cooked all along
the Italian Mediterranean and Adriatic coasts.
INGREDIENTS
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes
2 tbsp sun-dried tomato purée
120ml (4fl oz) dry white wine
2 x 140g jars clams in natural juice, strained, with the juice reserved
salt and freshly ground black pepper
350g (12oz) dried linguine
4 tbsp finely chopped flat-leaf parsley, plus extra to garnish
METHOD
1 Heat the oil in a large saucepan over medium heat. Add the onion and garlic and fry, stirring
frequently, for 5 minutes or until softened. Add the tomatoes with their juices, tomato purée,
wine, and reserved clam juice, and season to taste with salt and pepper, then bring to the boil,
stirring. Reduce the heat to low, partially cover the pan, and leave to simmer for 10 minutes
or more, stirring occasionally.
2 Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the linguine,
stir, and boil for 10 minutes, or until the pasta is cooked but still firm to the bite. Drain the pasta
into a large colander and shake to remove any excess water.
3 Add the clams and chopped parsley to the sauce and continue to simmer for a couple
of minutes to heat through. Season with salt and pepper to taste.
4 Add the linguine to the sauce and use 2 forks to toss and combine all the ingredients
so the pasta is well coated and the clams evenly distributed. Sprinkle with extra parsley
and serve at once.
GOOD WITH Crusty Italian bread or a green salad.

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