Vine tomato & clam linguine

Name: Vine tomato & clam linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 180 g dried linguine; 2 tbsp extra virgin olive oil; 2 clove/s garlic, sliced; 270 g Waitrose Cherry Vine Tomatoes, halved; 100 ml white wine; 400 g 400-500g fresh or frozen clams (rinsed and cleaned if fresh; available from the fish counter); Handful flat leaf parsley

A twist on classic spaghetti alle vongole, made with sweet vine tomatoes.

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Low in saturated fatSource of protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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180g dried linguine
2 tbsp extra virgin olive oil
2 clove/s garlic, sliced
270g Waitrose Cherry Vine Tomatoes, halved
100ml white wine
400g 400-500g fresh or frozen clams (rinsed and cleaned if fresh; available from the fish counter)
Handful flat leaf parsley

Bring a large pan of salted water to the boil. Add the pasta and cook for 1 minute less than pack instructions.
Meanwhile in a wide, deep frying or sauté pan, heat the oil over a medium-high heat. Fry the garlic with a pinch of salt for a couple of minutes until fragrant, then add the tomatoes and cook for 2 minutes more. Add the wine, bring to a simmer, then tip in the clams. Cover with a lid and cook for 3 minutes, then remove the lid and bubble gently for another 1-2 minutes until all the clams are open (discard any that are closed).
Drain the pasta and tip into the pan with the clams and sauce. Toss together and cook for a final minute. Roughly chop the parsley and throw it in, then serve.

Typical values per serving when made using specific products in recipe