Linguine with vongole (baby clams) - this is Italian food at its simplest and its best.
- 60 ml (¼ cup) olive oil
- 3 cloves garlic
- 3 anchovies
- 1.5 kg vongole (baby clams)
- 2 tbsp parsley, rough chopped
- 2 glasses good dry white wine
- cooked linguine, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat olive oil in a wide, flat frying pan over high heat. Fry the garlic and anchovies. When oil is sizzling, add the clams and the parsley. Cook for about 2-3 minutes and when the clams start to open, add the wine and cover.
Lower the heat and simmer for a few more minutes until all the clams have opened.
The sauce can be poured off and reduced further if desired, otherwise serve immediately with linguine.