This recipe was developed in partnership with Barilla.

Al vongole is a timeless classic and a dish that for me is the epitome of simple, produce-driven cooking. Using just a handful of ingredients you can create the most delicious and delicate sauce that lends itself so well to either spaghetti or linguine.

What better way to enjoy this simple pairing of clams, white wine, garlic and parsley than with a pasta made especially for sauce catching. Using a bronze die extruded pasta guarantees a higher degree of sauce holding thanks to the rough texture created by the die, and Barilla’s new al bronzo range takes it one step further as their dies impart micro-engravings to create an even more intense roughness on the pasta surface.

Ingredients

400 g Barilla al Bronzo linguine
3 tbsp Extra virgin olive oil
3 garlic cloves finely sliced
Peel of 1/2 lemon
1 kg pippis/clams purged/de-sanded
175 ml dry white wine
1-2 tbsp finely chopped parsley

Instructions

Purge the clams by giving them a quick scrub, then soak them in cold, salted water for 30 minutes in the fridge.
Change the water - lift the clams out with a spider spoon, change the water and repeat the process. Discard the water and your clams will be ready to use.
Cook the linguine according to packet instructions.
Meanwhile, heat 3 tbsp of olive oil in a large pan and sauté the garlic and lemon peel.
As soon as the garlic is fragrant, tip in the pippis and add the white wine. Allow this to cook for several minutes or until the pippis have fully opened. Discard any broken or closed pippis.
Add the pasta directly to the pippis once al dente, taking with it some of the pasta water. Over a low heat, toss to marry with the fresh parsley, stirring to create a saucy emulsion. Serve immediately.