Vongole

Laura Sharrad

Ingredients:

  • 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:

  1. 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
  2. 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. 
  3.  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.
  4.  Meanwhile, cook your pasta until al dente.
  5.  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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