Love, Italian Style

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One of the things that I was most excited about regarding my move to the UK was how close I was going to be to Europe and I had visions of trips to all the glamorous cities I’d read about.   Walking the wide boulevards of Paris and the narrow streets of the Alfama still makes my heart skip a beat. Road trips around France and seeing the sites in Madrid are all cherished memories.

One of the places I’ve always wanted to visit but still haven’t had a chance is Italy, dreams of drinking wine in Tuscany and going for a swim in the warm waters off the Amalfi coast is one I know will come true.

clams

With thoughts of sunny Italy dancing around my head, I was excited by the challenge from Expedia to come up with a romantic recipe I knew exactly what would be served.

When Expedia asked me to come up with an Italian inspired Valentines day recipe as part of their  #expediaworldonaplate challenge, my thoughts went straight to seafood.  Italy is surrounded by the sea and this is reflected in it’s cuisine.  I settled on linguine con le vongole as it’s the perfect  romantic meal.  

Don’t forget to share your Italian inspired meals with Expedia (and me!) using the hashtag #expediaworldonaplate

 

Linguine con le vongole
Serves 2
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 3 ounces extra-virgin olive oil
  2. 2 garlic cloves smashed and peeled
  3. 2 garlic cloves thinly sliced
  4. 1/4 tsp red-pepper flakes
  5. 500g white clams
  6. 1 tbl cornflour
  7. 1 package fresh linguine pasta
  8. chopped fresh flat-leaf parsley
Instructions
  1. Combine the olive oil, garlic, & red-pepper flakes in a large pasta serving bowl, set aside.
  2. Bring a large pot of water to a boil. Salt the boiling water, add the linguine, and cook until tender but still firm. With fresh pasta this will take a couple of minutes.
  3. In a large pot, bring 1/4 cup of water to a boil. Add the clams, cover immediately, and steam until the clams are open- about 3 minutes. Discard any clams that do not open.
  4. Toss the cooked clams with the shells into the marinated olive oil, parsley and pasta. Pour the strained clam liquid onto the bowl of pasta and give it a final toss.
Adapted from Martha Stewart
Adapted from Martha Stewart
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