Vongole
Laura SharradIngredients:
- 4 roma tomatoes
- ½ brown onion, finely diced
- 2 garlic cloves, finely diced
- 1 tbsp chilli oil
- ½ cup white wine
- 500g goolwa pippies
- 1 cup parsley leaves, chopped
- 250g fresh taglierini or linguine
- 1 lemon, juice only
- 50g unsalted butter
- Sea salt flakes
- Black pepper
Method:
- Slit the tomatoes & place into a bowl and cover with boiling water. Allow to sit for 5 minutes so the skin begins to peel off. Peel & chop the tomatoes and set aside
- In a frypan, add a few tablespoons of olive oil to a frypan and add the onion, garlic, chilli and begin to fry until soft and translucent. Add the tomatoes and allow to cook for a few minutes, season with salt and pepper.
- Add the wine and allow to bubble away for about a minute, then add the pippies. Place a lid on top of the pan and allow the pippies to open up.
- Meanwhile, cook your pasta until al dente.
- Add the cooked pasta into the sauce, with the butter, lemon juice and season again. Add a touch of cooking water and toss to combine. Serve immediately
Our friends at Wine Selectors suggest pairing this dish with a Vermentino.
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