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Linguini Alle Vongole e Pomodoro

Updated: Aug 24, 2020

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!

Serves 4


350g linguini

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.

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