Linguine con Carciofi e Vongole Veraci
You might associate clams with the summer but in actual fact, they are at their best during the cooler months of the year. This dish celebrates the vongole veraci paired with tender artichokes and fragrant garlic. It’s a perfect early autumn recipe – fresh, comforting, and a delicious reminder to savour the season.
Serves 4
INGREDIENTS
3 tbsp extra virgin olive oil – we use Tenuta Torre di Mossa from Frantoio De Carlo in Puglia
2 cloves of garlic – which we tend to remove before serving
6 artichoke hearts, finely sliced
600g wild-caught vongole veraci
150ml vegetable stock
400g durum wheat semolina linguine
Squeeze of lemon
Handful of parsley
Flaked sea salt and cracked black pepper to taste
METHOD
Begin by cooking your linguine in well salted, boiling water following al dente timing instructions on the packet.
Meanwhile, add oil to a pan over medium heat, add garlic, and cook gently until fragrant. Add artichokes, season with salt and pepper, and cook for about 7-8 minutes until they are softening. Add the vongole veraci and stock and bring the heat to high. Cover and cook until the vongole start to pop open. Add cooked linguine, lemon, and parsley and toss to combine.
To serve, drizzle with extra oil, season with extra salt and pepper, and garnish with extra parsley.