Linguine Alla Vongole`

Well isn't this dish just the epitome of classic, rustic Italian fare that is on the table in the time it takes to cook the pasta.  You can just picture yourself in a little trattoria in a beachside town in Italy,  a gentle breeze on your face and the sun on your back, sipping on a pinot grigio and mopping up the delectable juices of this dish with a slab of ciabatta...........sigh.

Serves 4

2 tbs of extra virgin olive oil
500gm bag of vongole` (clams or mussels will substitute)*
2 cloves of garlic
1 red chilli, finely chopped (remove seeds if you like it less spicy)
2 tbs of fresh continental parsley, finely chopped
1/2 cup of dry white wine
500gm of linguine or spaghetti
Sea salt and pepper
1/2 cup of pasta water
Extra virgin olive oil for drizzling

Bring a large pot of salted water to the boil and cook the pasta according to packet instructions.

Heat a large heavy based pan to a nice high heat and add the olive oil, garlic and chilli.  Fry until aromatic, approximately 1 minute and add the wine.  Reduce by half and add the vongole`, pop a lid on and turn the heat down allowing the vongole` to steam open.  This will take about 3 minutes.

Remove the lid and stir through the parsley before adding a little pasta water and seasoning with salt and pepper.  Drain the cooked pasta and add to the pan.  Toss the linguine well to ensure that all the spaghetti is coated with the oil, garlic, chilli and wine.  Serve in the middle of the table and serve with a green salad and crusty bread.

* Vongole is available from most fish mongers and some supermarkets