Inspired by La Festa dei Sette Pesci, our traditional clam linguine recipe brings a taste of Southern Italy to your home. Perfect for the holidays, but delicious any time of the year. Buon appetito!
Clam Linguine
Cooking Time
15 mins
Servings
2
Method:
- In a frying pan add the Napolina olive oil, garlic, parsley and parsley stalks, lemon zest, chilli flakes and season with salt and pepper to your liking then fry on a medium heat for a few minutes until the onions and garlic have softened.
- Next add in the vermouth and white wine followed by the clams and the lemon juice and mix together well then cover with a lid and simmer for 7 minutes.
- Once cooked all of the clams should open, discard any clams that are still shut.
- Add in the cooked Napolina linguine and toss together in the sauce then plate up and serve with a little extra chopped parsley and enjoy!
Ingredients
- 200g Napolina Linguine
- 500g fresh clams, cleaned and soaked in cold water for an hour
- 2 tbsp Napolina Olive Oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- ½ tsp chilli flakes
- 1 tsp lemon zest ½ lemon, juiced
- 50ml white vermouth
- 100ml dry white wine
- Handful of fresh parsley, roughly chopped, plus more for serving
- 2 parsley stalks
- Salt and pepper to taste
Video Instructions:
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