Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 125milliliter thickened cooking cream
- 20grams butter
- 1 cup leek, finely sliced
- 1/2 cup fresh parsley leaves
- 1 medium fennel, finely sliced (fronds reserved)
- 1kilograms vongole clams
- 1/2 cup dry white wine
- 375grams fresh linguine
Nutrition per serving
2210kJ
Protein
42.5grams
Sugars
7.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Rinse clams well in cold water and drain.
Step 2 of 5
Melt butter in a large frying pan over medium heat. Add the leek and fennel and cook for 8 minutes or until soft. Add wine and cook until it has almost evaporated. Add clams to the pan, cover with a lid and cook for 8 minutes or until the clam shells open.
Step 3 of 5
Meanwhile, cook pasta according to packet instructions, drain and keep warm.
Step 4 of 5
Add cream to clams, season with cracked black pepper and re-heat for 2 minutes.
Step 5 of 5
Serve pasta topped with clams and sauce. Finish with the fennel fronds and parsley, to serve.
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