Linguine alle vongole must be made with the highest quality vongole you can get your hands on! Add them to a bowl filled with water and rock salt then leave to soak for up to 4 hours.

Once the vongole have soaked, strain them and leave to the side.

Add 5L water to a large pot and leave to boil. This will be used to cook your pasta.

Chop off the end of the parsley stalks and discard, then finely chop the rest of the stalks and the parsley leaves.

Place the saucepan on the stove at a medium-high heat and add 4-5 tablespoons of extra virgin olive oil.

Using a garlic presser, crush the garlic and add it to the pan. Shortly after, add a tablespoon of water to prevent the garlic from burning.

Mix the garlic and oil using a wooden spoon. This is your base for the linguine alle vongole.

After approx. 1 minute, add the vongole to the pan and stir through well.

Add a glass of white wine/prosecco to the pan*, stir through and put the lid on, leaving the steam to develop inside.

If your water has started to boil (in the big pot), add your pasta and check packet instructions for how long it should cook.

While the pasta is cooking, remove approx. 80% of the vongole from their shells, adding them back to the pan and discarding the shells.

3 minutes before the linguine pasta is ready, strain it using a hand sieve and add this to the pan too.

Add ½ mug pasta water to the pan and stir through, this will help the pasta to continue cooking and also to create a much creamier consistency.

Keep mixing and cooking it for up to 2 minutes, adding a sprinkle of parsley as you go.

For the last minute, try the technique of tossing the pasta in the pan before serving up a dish nice and hot!