Linguine alle Vongole is one of those dishes I simply cannot go past whenever I see it on a menu in Italy.

Sweet local cockles, ripe tomatoes, garlic, chilli and plenty of JOSEPH First Run Extra Virgin Olive Oil come together in a pasta that's both elegant and comforting.

Paired with a glass of fresh white wine, it's a little taste of the Italian coast that feels right at home in South Australia.

Ingredients

• 1.5kg vongole (cockles), scrubbed and soaked in warm water for 30 minutes
• 3 large cloves garlic, finely chopped
• 1 small red chilli, finely chopped (or a pinch of dried chilli flakes)
• 4 tbsp JOSEPH First Run Extra Virgin Olive Oil
• Small handful flat-leaf parsley, finely chopped
• ¼ cup Primo Estate La Biondina
• 8 firm Roma tomatoes, deseeded and finely chopped*
• 500g linguine
• Sea salt
  

*deseed the tomatoes by cutting in half through the diameter then gently squeezing
the pulp containing the seeds out.

Method

1. Prepare the vongole

Scrub the vongole thoroughly and soak them in warm water for 30 minutes to remove any grit.

Discard any shells that remain open when tapped firmly.

2. Cook the pasta

Bring a large pot of generously salted water to the boil.

Cook the linguine until al dente.

Reserve a cup of pasta water before draining.

3. Build the sauce

While the pasta cooks, warm the JOSEPH Extra Virgin Olive Oil in a large pan over medium heat.

Add the garlic and chilli and cook gently for 1–2 minutes until fragrant.

Add the tomatoes, parsley, vongole and La Biondina.

Cook for 5–10 minutes, shaking the pan occasionally, until the shells open.

Discard any vongole that remain closed.

4. Bring everything together

Add the drained linguine to the pan and toss well.

Dress with a little extra JOSEPH First Run Olive Oil.

Add a splash of reserved pasta water if needed to loosen the sauce.

5. Serve

Divide between warm bowls and finish with a final drizzle of olive oil and a scattering of parsley.

Best enjoyed with a chilled glass of La Biondina. The crisp lemon finish and bright citrus flavours are a perfect match for the sweetness of the cockles. Buon appetito!