Drunken Linguine alle Vongole

Our take on this Italian classic is incredibly easy to make, but it is a dish to impress. Our delicious sauce gets its great flavours from beer, fresh tomatoes and fresh herbs; sometimes the most simple ingredients make the best dishes.

Linguine alle Vongole

Servings: 2

Time: 30 minutes

Ingredients

1 Red Onion, small dice

4 Garlic Cloves, minced

3 Lbs Clams, cooked

1 Tbsp EVOO

1 Tbsp Unsalted Butter

1 Cup Beer, your favourite light or IPA

½ Box Fettuccine

2 Tbsp Fresh Parsley

2 Tbsp Fresh Basil

1 Cup Cherry Tomatoes, halved

Salt and Pepper to taste

Step-by-Step

1.       Defrost and rinse the cooked clams with running cold water for a few minutes to get rid of any sand and grit that may be in the shell. Rinse and reserve.

2.       Boil the pasta in salted water for 7 minutes. Strain and quickly rinse in cold water. Reserve.

3.       In a medium pot, sauté the diced onions with olive oil on medium heat for 7 minutes. Add minced garlic and halved cherry tomatoes and cook for another 5 minutes.

4.       Add beer to the pan and stir, add clams and butter. Cook on high heat for about 10 minutes or so, until the sauce has reduced by half.

5.       Add part-cooked pasta to the sauce and cook for another 3 minutes, season with salt and pepper to taste. Serve with fresh herbs.