Ingredients
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1 kg cοckles
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2 tablespoons olive oil
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2 cloves garlic, sliced
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2 spring onions, finely chopped
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2 medium sized tomatoes, finely diced
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½ cup dry white wine
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1 tablespoons pine nuts
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1 teaspoon chives, finely chopped
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1 teaspoon parsley, finely chopped
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1 teaspoon chilli flakes
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500 g Linguine
Instructions
Boil the linguine in a pan of salted water until ‘al dente’.
At the same time, put the olive oil into a frying pan and gently fry the garlic, the spring onions and the chilli until soft. Next, add the clams and stir. Pour in the wine and cover for 4 to 5 minutes until all the clams open (throw away any that don’t open). Add the tomatoes and boil for 5 more minutes.
Add the linguine, parsley, chives, and salt and pepper to taste. Stir well and remove from the heat.
Sprinkle the pasta with the pine nuts and serve.
From Chef Noel Christo Bassil
