'Nduja mussels
Lift a bowl of mussels with punchy 'nduja and the light aniseed flavour of fennel seeds
Tagliolini alle vongole
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking time
- Easy
- Serves 4
Skip to ingredients
- 1kg clamscleaned
- 50ml extra-virgin olive oil
- 4 garlic clovessliced
- 1 red chillifinely chopped
- small bunch of parsleyfinely chopped
- 150g samphire
- 200ml dry white wine
- 400g fresh tagliolini or linguine
Nutrition: per serving
- kcal539
- fat15.8g
- saturates2.5g
- carbs59.3g
- sugars2.9g
- fibre4.2g
- protein28.7g
- salt2.9g
Method
step 1
Put the clams in a bowl of cold water and leave to soak for 30 mins. Drain and discard any clams with broken shells.
step 2
Bring a large pan of salted water to the boil. Heat the oil in a deep frying pan and fry the garlic, chilli and half the parsley for 2-3 mins or until the garlic is fragrant and turning lightly golden. Add the clams, samphire and wine, then cover with the lid and cook for 4-6 mins, shaking the pan every minute.
step 3
Scoop out the clams and samphire into a bowl using a slotted spoon. Bring the liquid to a simmer and cook until reduced by half, then season with black pepper. Meanwhile, cook the pasta in the pan of boiling water for 4-6 mins or until al dente.
step 4
Transfer the pasta to the sauce using tongs, shaking off any excess water as you do. Return the clams and samphire, toss well, and add a splash of the pasta cooking water to emulsify the sauce, if needed.
