Text pages NEW (1)

Insider MAGAZINE

Ingredients

Paranga Team

5gr

Chopped garlic

CHEF'S SPECIAL

5gr

Chopped chilli

Jake Mangani

120ml Fish stock

60ml

White wine

1 pinch Coarse salt

180grams Fresh vongole

Justin Borg

1 pinch Chopped Fresh basil

5 piece Cherry tomatoes

120gr

Good quality dry pasta (main course portion for an adult)

Ramon Galea

For 2 persons Prep. Time : 30 min Cook. Time : 15 min

Direction Start by soaking the vongole in salted water for few hours to facilitate the sand to get off. Take the vongole and rub them against each other under clear water, making sure to remove any sand from the outer shell. In boiling water, add some coarse salt and cook the pasta for one minute less then stated on the packaging. In the meantime, sweat the garlic, the chili and squeeze the cherry tomato halves in a shallow pan. Then, whenn the pan is hot, add the vongole, making sure to not to burn the chilly and the garlic.

Add the white wine (optional and make sure it s good quality wine), Add the fish stock and slow cook until reduction. When the first few vongole starts to open, remove the pan from the heat. When pasta is due for 1 minute, add them to the pan, on high heat; and cook for another minute, to end the cooking process. Finish with fresh basil.

Linguine Vongole

16

17