This was heaven. That’s all I have to say.
1 punnet grape tomatoes, cut half of them in half
a few big handfuls of rocket
2 balls of buffalo mozzerella – sliced about 1/2 cm thick
Spread rocket out of the plate
Top with tomato and mozzerella
Drizzle with balsamic glaze (go nuts and make pretty patterns).
2 garlic cloves, crushed
1/2 cup dry white wine
500-700 grams vongole
1/3 cup of chopped parsley
1/2 cup parmesan
enough linguine for two
Place linguine in a pot of rapidly boiling water and boil until al dente then drain.
Meanwhile sautée garlic in pan then add white wine and vongole and cook over medium heat, covered until vongole shells open. Add in parsley, parmesan and pasta. Mix well and serve with extra parmesan and cracked pepper.