Italian

Chilli samphire vongole and bush tomato linguine

Name: Chilli samphire vongole and bush tomato linguine recipe
Yield: 4
Cuisine: /italian
Ingredients: 400g dried linguine; 60ml olive oil; 2 garlic cloves, crushed; 1 eschalot, thinly sliced; 20.00 ml ground dried bush tomatoes; 100g samphire; 1kg vongole (pipis or clams), purged; 1/2 tsp chilli flakes, or more to taste; 62.50 ml chopped sea parsley leaves; 2 long green shallots, sliced; 20.00 ml crushed macadamias

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P52 Chilli samphire vongole and bush tomato linguine

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by Nornie Bero

Jul 22, 2022

It's a pipi party! A classic Italian dish meets bush tomato, samphire and sea parsley in this recipe from Nornie Bero.

400g dried linguine
1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, crushed
1 eschalot, thinly sliced
1 tbs ground dried bush tomatoes
100g samphire
1kg vongole (pipis or clams), purged
1/2 tsp chilli flakes, or more to taste
1/4 cup chopped sea parsley leaves (substitute flat-leaf parsley)
2 long green shallots, sliced
1 tbs crushed macadamias

Method

1.

Bring a large saucepan of salted water to boil. Add linguine, stir and cook for 9-12 minutes until al dente.
2.

Meanwhile, place oil in a large saucepan with a lid over medium heat. Add garlic, eschalot, bush tomato and samphire. Cook for 2-3 minutes until eschalot has a bit of colour. Increase heat to high, add the vongole and chilli flakes and toss a couple of times to combine. Cover with a lid and cook for 3-4 minutes until vongole open (discard any that remain closed).
3.

Toss in sea parsley, shallot and macadamia and stir to combine.
4.

Drain pasta, reserving 1/3 cup (80ml) cooking water. Toss pasta and reserved pasta water through the pipi mixture to coat. Divide among bowls to serve.