I’ve been dying to try clams for quite some time. So when my lovely friend Gabby said she had a whole lot of frozen clams and wanted a bunch of folk to come over for linguine alla vongole, I jumped at the chance.
We used a recipe from Gwyneth Paltrow’s Notes from my kitchen table. Put 1 kilo of linguine in boiling water with plenty of salt and a tiny glug of oil. Cook 12 cloves of garlic and a couple of big pinches of crushed chillies in a big wok for a couple of minutes, then add 12 anchovies. When the anchovies melt into the oil, add about 500g cherry tomatoes crushed a little bit with your hands.
Add 250ml of white wine (a big glass), and boil for a minute or so. Then in go the clams, and on goes a lid. Gwyneth said about 900g for 4 people, but we were cooking for 7, and only had a kilo. It worked out pretty well anyway.
When the clams open up (3 minutes or so), remove the lid, and let the sauce reduce for a little while. Add a huge handful of chopped parsley (Gwyneth said basil, but we decided parsley would be better). Then add the linguine, and mix it all together.
I think a kilo of linguine was maybe too much for 7 people, but we ate it all, and it was super tasty.
We followed all of the linguine with homemade sticky toffee pudding.
Hooray for dinner parties!
I’m off to enjoy the sunshine now. Hope you had a great weekend!