I absolutely love linguine with clam sauce (aka pasta alle vongole), but I don’t have it often because I don’t love restaurant versions, and the clams aren’t always easy to find. I prefer to use John West tinned clams, which aren’t sold in all supermarkets and so are hard to find. When I do find them, I’ve been known to buy up all the stock in one go. Restaurant versions of this dish are too fiddly, with the tiny clams served in the shells, and there aren’t usually very many of them. This is a recipe for a quick, easy, healthy dinner, that’s far better than any restaurant version.
I forgot to take a photo of my meal, so I ‘borrowed’ this one from Ellie Bluebell’s HousePin It