Delicious Linguine alle Vongole with Cherry Tomatoes in a Flash!

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Bring 5 L of water to the boil in a large pot.
2. Heat a generous amount of extra virgin olive oil in a pan over medium-high heat.
3. Add the finely chopped garlic and cook until it starts to change colour.
4. Add the vongole and stir well, then pour in a glass of white wine and let it simmer. Take care: the wine may cause a small burst of steam when it hits the hot oil.
5. Simmer the vongole until they open. Discard any that stay closed.
6. Add the cherry tomatoes, halved, and stir through. Use the juicier ones if you can.
7. Squeeze in half a lemon, then add a pinch of rock salt and pepper and mix.
8. Add a generous amount of chopped fresh parsley and simmer so the juices and flavours soak into the shells.
9. Cook the linguine in the boiling water according to the packet instructions until al dente.
10. Once the tomatoes have softened and the liquid has started to reduce, the sauce is nearly ready.
11. Drain the pasta when cooked to your liking, add it to the pan on low heat, and toss well so it absorbs the sauce.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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