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Tagliolini alle vongole
- Anna Glover
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
plus soaking time
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A simple, flavour-packed dish combining clams with punchy garlic, fiery red chilli and fragrant herbs, including salty samphire and fresh parsley
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Try our recipe for tagliolini alle vongole, then try our chicken tagliatelle with lemon and tarragon, steak tagliata with zingy carrot and cabbage slaw and tagliatelle with parsley and hazelnut pesto. Now try more linguine recipes.
Tagliolini alle vongole recipe
Ingredients
Nutrition
-
1kg clams
cleaned
-
50ml extra-virgin olive oil
-
4 garlic cloves
sliced
-
1 red chilli
finely chopped
-
small bunch of parsley
finely chopped
-
150g samphire
-
200ml dry white wine
-
400g fresh tagliolini or linguine
Nutrition: per serving
- kcal539
- fat15.8g
- saturates2.5g
- carbs59.3g
- sugars2.9g
- fibre4.2g
- protein28.7g
- salt2.9g
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Method
-
step 1
Put the clams in a bowl of cold water and leave to soak for 30 mins. Drain and discard any clams with broken shells.
-
step 2
Bring a large pan of salted water to the boil. Heat the oil in a deep frying pan and fry the garlic, chilli and half the parsley for 2-3 mins or until the garlic is fragrant and turning lightly golden. Add the clams, samphire and wine, then cover with the lid and cook for 4-6 mins, shaking the pan every minute.
-
step 3
Scoop out the clams and samphire into a bowl using a slotted spoon. Bring the liquid to a simmer and cook until reduced by half, then season with black pepper. Meanwhile, cook the pasta in the pan of boiling water for 4-6 mins or until al dente.
-
step 4
Transfer the pasta to the sauce using tongs, shaking off any excess water as you do. Return the clams and samphire, toss well, and add a splash of the pasta cooking water to emulsify the sauce, if needed.
Try our easy tagliatelle recipes.
Authors
Anna GloverSenior food editor
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