Amanda's linguine vongole

Amanda’s linguine vongole

December 6, 2018

During a fantastic post-graduation summer in Milan, where Amanda set off (portfolio in hand) to find a job in the fashion industry, she and her friends fell in love with the food they discovered. A firm favourite – and something Amanda hasn’t quite managed to recreate since – was the bold and beautiful clam pasta.







Skill Level



2 people

1 mins
15 mins
16 mins


150 g dried linguine
2 cloves of garlic
1 bunch of fresh flat-leaf parsley
500 g clams , scrubbed, from sustainable sources
olive oil
1 pinch of dried red chilli flakes
125 ml dry white wine
extra virgin olive oil
extra love


  1. Cook the pasta in a large pan of boiling salted water according to the packet instructions.
  2. Meanwhile, peel and finely chop the garlic, then pick and finely chop the parsley (stalks and all).
  3. Sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, throw them away.
  4. When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the garlic and chilli flakes, and fry for 1 minute, or until lightly golden.
  5. Throw in the clams, give the pan a good a shake, then after 30 seconds add the wine and pop the lid on.
  6. After 3 or 4 minutes, the clams will start to open – keep shaking the pan until they’ve all opened, then remove from the heat, and discard any clams that remain closed.
  7. Using tongs, drag the pasta straight into the pan of clams, then simmer for a minute or two in all the delicious juices.

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