Rafael Marshall’s Family Recipe

My father’s food is good It is a family led project Raphael Marshall and her father Jean. In the book, she brings together recipes that are easy to prepare, classic but with a twist! Logo ? “If Jean Marshall can do it, so can you!” And if that’s not enough to convince you, any good recipe will do. From rabbit terrine, grilled scallops to grilled mussels, to Christmas capon and tartine. There is something for all occasions and especially for all tastes. dishes Tested and perfected by the entire Michele family to make you happy. To make your mouth water, we chose Vongol Linguini recipe. the most? Raphaële also offers food and wine pairings for the most complete and perfect experience possible.

Steps to make vongole linguine:


Recipe for 4 guests
Preparation time : 10 minutes
cooking time : 30 minutes
Leave the oysters for an hour to drain

Ingredients :

  • 1 kg of clams
  • 500g linguine
  • 2 very ripe tomatoes
  • 2 cloves of garlic
  • 1 fennel
  • 1 leek
  • olive oil
  • Split pepper powder (optional)
  • coarse salt
  • Pepper


Let the oysters drain their sand for an hour in a bowl of cold water and you’ve put coarse salt in it to remind them of their natural ingredient.

Meanwhile, prepare tomato sauce in a Dutch oven: fry chopped shallots with a little oil over high heat, add chopped garlic, peeled tomatoes cut into small pieces, fennel, and also in small pieces, add salt and pepper. You can add a little sprite pepper powder. Cook for at least 10 minutes, which is time to get a homogeneous sauce.

In a large saucepan (the more the better), boil some salted water for the linguine. 5 minutes before the pasta is finished cooking, it’s time to cook the oysters. Cover them in the Dutch oven with tomato sauce, cover and stir regularly. Drain the pasta, pour over the oysters with the sauce, add a little olive oil and a little chopped parsley for garnish.

good to know
Drizzle the tomato sauce with 2 tablespoons of the pasta cooking water before adding the oysters, the Italians do it even better!

for thirst
A strained white wine gives the dish its iodized side: infused from the Veneto region, 100% garganiga. A wonderful and very mineral wine, it will interact perfectly with this wonderful Italian-inspired dish.

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