Linguine Vongole
- In a pot of boiling salted water, cook pasta as per packet directions. - Heat oil in a frying pan on medium to high heat and toast fennel seeds for 30
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sanremo.com.au.
Cooking tools:
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Microplane
- Slotted spoon
- Tongs
- Colander
- Plate
Ingredients
- San Remo No. 1 Linguine 500g
- 5 tbsp extra virgin olive oil
- ½ tsp fennel seeds
- 4 cloves garlic, finely chopped
- 3 shallots (or small onion)
- 1 cup white wine
- 10 cherry tomatoes, quartered
- 1 tsp chilli flakes
- 1 kg pipis, washed thoroughly and chilled in cold water for 1 hour and drained
- salt
- pepper
- 1 tbsp butter
- 1 lemon, zest
- parsley for serving
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
