17 April 2012

Vongole (or let's be honest, any shellfish) Linguine (or let's be honest, any long pasta)

Here's a time-travelling one for you. I recently had a conversation with my lovely bestie Woffles. I'm not entirely sure how we gave her that name between today and all those years ago in Year 5, but it is definitely spelled with an "o" as in the Woffles, the talking rabbit in the Enid Blyton books - not with an "a" as in the foodstuff; and it certainly suits her. Anyhow, I was out walking with her by the river and we were talking about my love of molluscs, in particular bivalves - I often go to the markets and buy the freshest live mussels or clams that I can find and work my dinner plans around them. A very useful recipe I have tucked away in my recipe file is this gem for Spaghetti Vongole - yet another Neil Perry / Qantas Magazine recipe. My preferred long pasta is Linguine with Vongole but Fettucine (good with mussels) or Spaghetti or otherwise works just as well. I also refer to this recipe when cooking shellfish and just use the first part of the recipe as a reminder of cooking times and accoutrements. I can't seem to find my picture of the first attempt (and thus most faithful to recipe version) but will look through my other computer just in case. In the meantime here's an adjusted, musselicious & pastaless version of the recipe:
I believe these were live Mornington Peninsula mussels purchased that day from South Melbourne Markets in honour of a parental visit... and quite delicious, if memory serves...

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