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Daphne’s Linguine with Surf Clams

Made at Daphne's | Serves 2

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160g Uncooked clams/approx 7 pieces
7-8 pieces of clam meat out of the shell
200g linguine, cooked
5g finely diced chilli
5g finely diced garlic
5g parsley
100ml Olive oil
30g butter

For the vongole stock
100ml garlic infused olive oil
1 kg of clams
500ml white wine
2 litres of fish stock

 

Method

To make the vongole stock, heat a tablespoon of olive oil in a pan and add the uncooked clams, garlic and chilli; cook for approximately two minutes.

Next, add approximately 75ml of vongole stock, cover and leave to steam the clam shells open.  Add the cooked linguine and heat through with the clam meat. Finish with chopped parsley, butter and dried chili. Serve in a large pasta bowl.

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