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Linguine vongole
Estelle Galeyn
INGREDIENTS
- Vongole
- Linguine pasta
- Garlic
- Olive oil
- White whine
- Chilli flakes
- Flat parsley
- Tomatoes
- Salt & pepper
RECIPE
- Cut the garlic into very small pieces. Cook it in a pan with olive oil and chilli flakes (just a pinch) on low heat
- Clean the vongole by rinsing them with water. Also let them sit in the water for some time to get rid of the dirt inside
- Cook the pasta in salted water. Set a timer for 1-2 min before recommended cooking time. Save some pasta water at the end in a mug
- Add the vongole to the olive oil. Cook them on high heat and add a splash of white wine. Let the alcohol cook out
- Add the pasta & pasta water to the pan and stir everything thoroughly
- Add cubed tomatoes and flat parsley, season with salt and pepper
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