Linguine with surf clams

Serves 2

To make the vongole stock: heat up the garlic oil and add the clams, cook for one minute without a lid then add the white wine and reduce by half and add the fish stock. When the clams are fully opened remove from heat and strain off the liquor. When cool remove the clam meat from the shells and keep separately.

To make the dish: heat a tablespoon of olive oil in a pan and add the uncooked clams, garlic and chilli; cook for approximately two minutes. Next, add approximately 75ml of vongole stock, cover and leave to steam the clam shells open.  Add the cooked linguine and heat through with the clam meat. Finish with chopped parsley, butter and dried chili. Serve in a large pasta bowl.