Linguine alle Vongole

Ingredients

Quantities are for one portion.

• 200 gclams, in shell and scrubbed
• 1lemon, cut into wedges
• 50 mlwhite wine
• 15 mlolive oil
• salt and pepper to taste
• 100 glinguine
• 2garlic cloves, sliced
• 10 gfresh parsley, chopped

Method

1. Boil the linguine in a large pot of salted water until al dente. Drain, reserving a splash of the pasta cooking water.
2. Heat the olive oil in a wide pan over medium heat. Sauté the sliced garlic without letting it brown.
3. Add the clams to the pan, cook for a minute, and pour in the white wine.
4. Cover the pan with a lid and let the clams steam. Once all the clams have opened, discard any that remain closed.
5. Stir the fresh chopped parsley into the pan juices.
6. Toss the hot linguine into the pan, adding the reserved pasta water to bind the sauce to the noodles.
7. Serve the pasta immediately with fresh lemon wedges on the side.