Linguine Alle Vongole | Club House for Chefs

Ingredients

• Serves 4
• 1 each Fennel head
• 3 each Celery ribs
• 1 each Spanish Onion
• 1 each Garlic Head
• 500 ml Vegetable oil
• 500 g 00 Pasta flour
• 10 each Large eggs, (2 whole, 8 yolks)
• Milk, splash
• Olive oil, for cooking & garnish
• 100 g Unsalted butter
• 2 sprig thyme
• 1/2 cup Breadcrumbs
• Club House ® Lemon and Pepper Seasoning , to taste
• Chili flakes, to taste
• 2 pound Pasta clams
• Lawrys ® Cajun Seasoning , to taste
• 50 ml White cooking wine
• 25 ml Pernod
• 1 each Lemon
• 1/2 cup Frozen peas
• Salt, to taste
• Pepper, to taste