Linguine vongole recipe

Directions

1. 1
   It's all about timing.
2. 2
   Get a deep pan of salted water on the boil while you clean the clams by washing them vigorously under cold running water.
3. 3
   Scrub if necessary and discard any clams that are cracked or remain open when tapped.
4. 4
   When your water has started to fully boil, place the linguine in carefully and stir slowly once or twice.
5. 5
   Add a slug of olive oil to the water and bring down to a gentle boil.
6. 6
   Meanwhile, put a very wide frying pan on a medium flame and heat 2 more tablespoons of olive oil.
7. 7
   When the pasta has been boiling for about 3 1/2 minutes, it means it has about 3 1/2 more minutes to go before being perfectly al dente.
8. 8
   It is essential that neither the clams nor the pasta overcook.
9. 9
   Be very strict with timings.
10. 10
    So now throw the clams into the hot oil pan, add the dried chilli, a pinch of salt and the garlic and stir until the clams start to open.
11. 11
    This will take no more than 2 minutes.
12. 12
    Discard any clams that are still closed.
13. 13
    Add the white wine and cover the pan with a lid.
14. 14
    Drain the pasta just retaining a small amount of the cooking water.
15. 15
    Quick.
16. 16
    Toss the pasta into the clams with the retained cooking water and add the chopped parsley, a few more glugs of olive oil and stir all the ingredients through.
17. 17
    Take off the heat and check the seasoning.
18. 18
    Your pan will be a steaming mini masterpiece.
19. 19
    Put it onto the table with 4 large shallow bowls, 4 forks, a big bowl to throw the empty shells into, a bottle of chilled Sauvignon Blanc and some crusty bread (ignore what the purists say about never serving bread with pasta - how else are you going to slurp up those lovely juices at the end?).
20. 20
    Forget all conversation for the next 10 minutes.