This has to be one of my all time favourite Italian dishes. As with most Italian dishes, it’s a fine example of letting fabulous ingredients to the talking. After the most amazing summer, tomatoes are in their glory right now and I’m making the most of them. A fantastic dish for the whole family - kids love it as it’s great fun to eat!
6 cloves garlic - finely chopped
3-4 tablespoons olive oil
1 chilli - finely chopped (optional)
400g tomatoes - roughly chopped
500g small clams - cleaned and rinsed (see my stories)
Small glass dry white wine ⠀
2 tbsp finely chopped fresh flatleaf parsley
Bring a large pan of water to the boil for the linguini. When boiling add salt and the pasta and cook until al dente. Roughly 2 minutes less than the packet instructions.
Sauté the garlic in olive oil for a few minutes to release the flavour. Add the tomatoes and chilli, season generously and cook for 5 minutes. Pour in the wine and reduce to burn off the alcohol. Add the clams, stir, turn up the heat, place a lid on and cook for 5 minutes or until the clams have opened. Discard any that remain shut.
Toss with the pasta, the herbs and a drop of the cooking water. Serves immediately.