Linguine vongole

1. 1

   To make the pasta, place all the ingredients into a food processor and blend until it forms a dough. You may need to add a dribble of water to help it combine. Roll into a ball and wrap in clingfilm. Allow to rest in the fridge for at least an hour.

2. 2

   Once rested, flatten the dough slightly and feed the dough through a pasta machine, working your way through the settings from thick to thin, until the pasta is paper thin. Feed the sheet of dough through the linguine attachment. Set aside in a little semolina.

3. 3

   To make the vongole, add the olive oil to a large saucepan with a fitted lid over a medium heat, then add the chilli and garlic and cook for 1 minute or until the garlic has lightly caramelised. Throw in the clams, then add the wine and cover the pan with its lid. Cook for around 2-3 minutes, or until all of the clams have opened. Discard any clams that remain closed.

4. 4

   Meanwhile, boil the fresh linguine in a large pan of boiling salted water for 1-2 minutes. Once cooked, drain the pasta, reserving some of the pasta water.

5. 5

   Add the drained pasta into the pan along with a ladle of the cooking water. Throw in the parsley and season with salt and freshly ground black pepper to taste.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.