Upon my return from eating this all through the seaside towns of Italy, I decided it was time to try and recreate this for myself. This sauce can be adapted for any seafood such as prawns, calamari or any cubed fresh white fish. FYI I don’t tend to measure anything for this recipe as it is all by taste but these are approximates. Highly recommend watching the video link below
Ingredients
500g sandfree pipis/vongole
1 tablespoon minced garlic
1 teaspoon minced chilli
Half a punnet ripe cherry tomatoes
1/2 cup olive oil
1 tablespoon of tomato paste or 1/4 cup pure
2 tablespoons salted butter
3/4 cup white wine
1 packet linguine
1/2 cup fresh parsley
Salt
Method
In a large frypan, add the olive oil, garlic and chilli. Fry until it becomes fragrant but not coloured.
Halve and add the cherry tomatoes as well as a pinch of salt and the white wine.
In the meantime, cook the linguini in boiling salted water.
Add the butter and pipis, removing from the pan as they open so not to overcook the seafood.
Remove half of the meat from the pipis [more enjoyable to eat] and add the seafood and drained pasta back to the pan.
On a low heat, continue to mix the pasta through the sauce ensuring it is completely coated by the sauce.
Be sure to serve with a shell bowl!
Look at these amazing linguine cooks!
Chanel's Tapas Bar 