Linguine Vongole with Fermented Chilli Butter

Instructions

• • 1

    Chop garlic. Tear off the kale leaves and chop them roughly. Cut the tomato into small dice. Separate the parsley stems and reserve. Chop the parsley leaves finely.

  • 2

    Bring a large pot of salted water to boil.

  • 3

    In the meantime, heat the olive oil in a large pot over medium heat. Add the chopped garlic and fry until fragrant, about 2 minutes.

  • 4

    Add the butter, gochujang and doubanjiang to the pot and cook, stirring, until fragrant, about 1 minute.

  • 5

    Add the kale and season with salt. Cook, stirring occasionally, until the kale is wilted, about 2 minutes.

  • 6

    Add the linguine to the boiling water and cook until almost al dente. You will be finishing the pasta in the sauce.

  • 7

    To the pot with the kale and fermented butter mixture, pour in the vermouth and bring to a boil. Add the clams, green peas, chopped tomato, parsley stems, and black pepper and give it a quick toss. Cover the pot and cook until the clams open and are cooked through, about 7 minutes.

  • 8

    Scoop out the cooked clams mixture to another bowl, discarding the parsley stems, and leave the sauce in the pot.

  • 9

    Add the almost-cooked pasta to the remaining sauce and toss to coat and absorb the sauce. Mix through half of the clams mixture and chopped parsley leaves.

  • 10

    Serve the pasta, garnishing with the remaining clams mixture.