Linguine With Vongole & Smoked Cherry Tomatoes That’s Truly Luscious

Slow and smoky is the magic to this one, explains Melbourne pasta maestro Andreas Papadakis, in this recipe from his new book.

For this, I’ve added smoked cherry tomatoes to a traditional vongole (clam) sauce. The smoke is a great element in itself, but it’s well worth taking the extra trouble to peel and then contfit the cherry tomatoes in oil, as it gives you an amazing, intense result, even if you decide to skip the smoking part.

Tipo 00: The Pasta Cookbook by Andreas Papadakis, $55, published by Murdoch Books

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