Vongole mussels in squid ink linguine with chili and sun dried tomatoes
This recipe, a variant of the classic Spaghetti Vongole, has the added sun dried tomatoes to nicely add a sweet note to ballance the classic spiciness of this delicious dish.
What you need:
1 kg. Vongole clams
500g squid ink linguine
2 red chili
50g sun dried tomatoes
3 cloves garlic
25-50 g butter
2 dl white wine
1 organic lemon
salt & pepper
Timing is important as to make both pasta and mussels meet just right.
Rinse the clams in cold water. Discard any that are crushed.
Bring a pot with salted water to the boil
Heat up 4 deep plates in oven at 50 degrees
Finely chop the garlic, chilis and shallots
Coarsely chop the sun dried tomatoes
In a wok pan, fry the garlic, chilis and shallots for 5 min. on medium heat in olive oil
season with salt and pepper
Add the white wine
Let boil for 2 min. under medium high temp.
Put the Linguine into the pot of boiling water (will need 7 min. in total)
Wait 3 min.
Add the Vongole mussels in the wok pan (will need 4 min. in total)
Put a lid on and let boil for 4 min. (gently stir a few times)
Turn off the heat
Put the pasta in a sieve
Add the pasta to the wok pan with clams
Add the butter and the chopped sun dried tomatoes
Serve in the warm plates with some lemon zest on top