Linguine Vongole

saturdaykitchenrecipes.com

SMW

subheading: For the fresh pasta:

350g/12oz ’00’ flour

25g/1oz fine semolina, plus a little extra for dusting

2 whole free-range eggs, plus 4 free-range egg yolks

subheading: For the linguini vongole:

4 tbsp olive oil

1 red chilli, chopped

2 garlic cloves, sliced

500g/1lb 2oz live clams, scrubbed and debearded

80ml/2¾fl oz Italian white wine

large handful flatleaf parsley, chopped

salt and freshly ground black pepper

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