The rocky Italian island hills are covered in scrub and sheer cliffs that plunge to the sea. They are producing and cultivated vineyards, growing an indigenous grape varieties to produce a local white wine “Biancoletto di ponza “.Chickpea and lentils are also grown here. It is a wonderful port to get fresh fish and I went ashore and bought fresh clams for our dinner …For Two ..
- 500g fresh clams
- 1/2 bunch flat parsley
- 3 cloves of garlic
- 150 ml white wine
- Sea salt and pepper
- 4 tablespoons extra virgin olive oil
- 200 g linguine pasta
- (1-2 small dried chillies optional )
Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic.
Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente about 8 min for linguine 14.
Put 3 tablespoons of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper.
Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine, give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven’t opened.
By now your pasta should be just about done. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. Italians would eat this dish with some fresh hunks of bread to mop up the juices.
Yummy enjoy !!