Pasta Vongole: Palourdes & IOW Tomatoes
Buy Palourdes Clams
What you’ll need
- 3 Cloves Garlic
- 1 Red Chilli
- The Fish Society Palourdes (Clams)
- Linguine
- IOW Tomatoes
- Olive Oil
- Fresh Parsley
- Salt & Pepper
Let's Cook!
Step 1
Bring a large pot of salted water to the boil and cook the linguine until al dente. Reserve a cup of pasta water, then drain
Step 2
In a large pan, warm the olive oil over medium heat. Add the garlic and chilli, gently frying until fragrant but not browned.
Step 3
Stir in the Isle of Wight tomatoes, season with salt and pepper, and let them cook down for 3–4 minutes until softened and saucy.
Step 4
Add the clams to the pan, cover with a lid, and steam for 4–5 minutes until they open (discard any that stay closed).
Step 5
Add the clams to the pan, cover with a lid, and steam for 4–5 minutes until they open (discard any that stay closed).
Step 6
Finish with a sprinkle of fresh parsley
