Linguine Alle Vongole

Serves: 4

Ingredients

• Salt
• 4 tablespoons Telegraph Hill extra virgin olive oil
• 2 small garlic cloves, finely chopped
• 1Kg Pouch of Omega cooked gourmet clams
• ¨÷ cup dry white wine
• 400 Grams fresh Cucina Artisan Linguine
• Small bunch of Italian parsley

Method

Put a large pot of water on, and add the salt once boiling.
Cut open the pouch of Clams & drain the liquid from the clams through a sieve to remove any grit. Saute the chopped garlic in the olive oil over a medium heat until clear and then add the reserved liquid from the Clams and the white wine.
Simmer until the wine and stock is reduced by a third. De-shell about half of the clams and then add all the clams including the half in shells to the pan & stir to heat through.
Add the Linguine to the pot of boiling water & cook for 2-3 minutes until al dente. Drain the pasta, add to the clams & stock in the pan & stir quickly to combine. Serve immediately with roughly chopped Italian parsley.