Classic Linguine Vongole with Samphire and Crispy Parmesan Breadcrumbs

Any kind of seafood pasta is up there with my ultimate food heaven. I could just eat bowl after bowl. This is the recipe for my version of the classic linguine vongole. I think there are just some recipes which shouldn’t be messed around with and this is one of them. The combination of white wine, garlic, chilli and clams is just too good - I’ve added some crispy parmesan breadcrumbs for some added texture and some lovely samphire for added greenery and saltiness but ultimately I’ve stayed true to the original flavours.

Serves 3
1. Rinse and scrub 750g clams in cold water to remove any grit.
2. Boil 250g linguine in well salted water until al dente.
3. Add 2 tbsps olive oil to a large sauté pan and add 5 chopped shallots. Once softened add 4 crushed cloves of garlic and a finely chopped red chilli. Add 4 anchovies and the finely chopped stalks of a bunch of parsley. Add 300ml of dry white wine and reduce until only a few tbsps of liquid remains.
4. Next stir through 4 large tomatoes which have been deseeded and roughly chopped. Add 1/2 tsp of sugar to balance out the acidity along with the samphire and the clams. Put a lid on the pan and leave the clams to steam for 4 mins until they are all open.
5. For the breadcrumbs, fry 75g of panko in 2 tsps of the oil from anchovies until golden and crispy. Add some chopped parsley, the zest of a lemon and seasoning. Add a good grating of parmesan cheese and set aside.
6. Finally, toss the linguine through the clams and add two ladlefuls of the pasta water to thicken the sauce. Add lots of lemon juice, chopped parsley and season well.
7. Serve piled high in big bowls topped with the crispy breadcrumbs. Enjoy.