Linguine alle Vongole

Ingredients

• 400 g linguine
• 1 kg vongole (clams), scrubbed
• 4 garlic cloves, sliced
• 1 small red chilli, finely chopped
• 200 ml dry white wine
• 4 tbsp extra virgin olive oil
• 3 tbsp chopped flat-leaf parsley
• Zest of 1 lemon
• Salt

Method

1. 1Cook the linguine in generously salted water.
2. 2Heat the olive oil in a large pan with a lid. Sauté garlic and chilli for 1 minute. Pour in the wine and bring to a boil. Add the clams, cover and steam for 3–4 minutes until they open. Discard any that don't.
3. 3Reserve 100 ml pasta water. Drain the pasta and add directly to the pan with the clams. Add a splash of pasta water. Toss.
4. 4Top with parsley and lemon zest. Serve immediately without cheese.