Linguine vongole recipe

• 1 kg (2.2lbs) good clams
• 300 g (10.6oz) linguine
• 1 cup extra virgin olive oil
• 2 tsp dried chilli flakes
• 1 pinch flaky sea salt
• 1 large garlic clove, very finely chopped
• 250 ml (8.8fl oz) white wine
• 1 large handful of flat parsley leaves, chopped
• 1 loaf crusty bread, to serve

1. It's all about timing.
2. Get a deep pan of salted water on the boil while you clean the clams by washing them vigorously under cold running water.
3. Scrub if necessary and discard any clams that are cracked or remain open when tapped.
4. When your water has started to fully boil, place the linguine in carefully and stir slowly once or twice.
5. Add a slug of olive oil to the water and bring down to a gentle boil.
6. Meanwhile, put a very wide frying pan on a medium flame and heat 2 more tablespoons of olive oil.
7. When the pasta has been boiling for about 3 1/2 minutes, it means it has about 3 1/2 more minutes to go before being perfectly al dente.
8. It is essential that neither the clams nor the pasta overcook.
9. Be very strict with timings.
10. So now throw the clams into the hot oil pan, add the dried chilli, a pinch of salt and the garlic and stir until the clams start to open.
11. This will take no more than 2 minutes.
12. Discard any clams that are still closed.
13. Add the white wine and cover the pan with a lid.
14. Drain the pasta just retaining a small amount of the cooking water.
15. Quick.
16. Toss the pasta into the clams with the retained cooking water and add the chopped parsley, a few more glugs of olive oil and stir all the ingredients through.
17. Take off the heat and check the seasoning.
18. Your pan will be a steaming mini masterpiece.
19. Put it onto the table with 4 large shallow bowls, 4 forks, a big bowl to throw the empty shells into, a bottle of chilled Sauvignon Blanc and some crusty bread (ignore what the purists say about never serving bread with pasta - how else are you going to slurp up those lovely juices at the end?).
20. Forget all conversation for the next 10 minutes.

clams, linguine, extra virgin olive oil, chilli flakes, salt, garlic, white wine, handful of flat parsley leaves, crusty bread

Taken from www.lovefood.com/guide/recipes/17991/linguine-vongole-recipe (may not work)