Here, he shares his recipe for linguine vongole, a simple Italian classic that can easily be replicated at home with a few tips and tricks.
“Secondly, I soak the clams beforehand in water and flour to ensure that all the sand and grit are expelled which also helps to cut down on the fishy taste,” he says. Using a mixture of flour and water doesn’t just help the clams spit out grit, it is also the secret to plump and juicy clams as the molluscs feed on the flour as they soak in it.
200g clams (10-12 pieces depending on size)
1 clove garlic, sliced
Some parsley, chopped
Some coriander, chopped
4-5 grains white peppercorn
4-5 coriander seeds
1 bay leaf
Salt to taste
For the linguine:
2 cloves garlic
½-1 chilli padi (or to taste)
Extra virgin olive oil
1g kombu ground
1 tsp butter
1. Allow clams to soak in a mixture of cold water and about ¼ cup of flour to drain out the grit.
2. In a pan of hot olive oil, sauté the clams in garlic, parsley, coriander, white peppercorn, coriander seeds, bay leaf and salt till they open.
3. Set the clams aside with a pair of tongs and deglaze the pan with sherry.
4. Boil the linguine in water according to packet instructions or till al dente. Drain the pasta, reserving a cup of pasta water.
5. Sauté the pasta with extra virgin olive oil, garlic, chilli padi, parsley and kombu, and deglaze the pan with sherry.
6. Add the clams and the clam sauce to the pasta and stir to combine, adding reserved pasta water if necessary.
7. Finish by stirring through with a knob of butter.