Reprise the Savour: Linguine Vongole

Craving for a dine-out, but not in the mood for a dress up to go out? Well, fret no more. This issue, we’ve got you covered in the kitchen. We have the sumptuous recipes from the city’s renowned restaurants, allowing you to recreate the well-loved dishes you think you’d only taste in the diner. Our favourite restaurants Legends, LakeView and Casa de Tapas at the Dubai Creek & Golf Club shared with us three recipes that will make you us for another serving, while RIVA, our weekend hang-out spot in Palm Jumeirah, gave us a mouthwatering dessert recipe.

From our beachfront spot and restaurant favourite, RIVA, we bring you this delicious Italian recipe that will fill anyone’s craving for anything pasta.

Serving: for one


140 grams of linguine                

15ml Olive oil

2 Cloves of garlic

1 Red chilli

5 grams Fresh parsley chopped

200 grams clams

4 grams salt

2gm crushed pepper

100ml white grape (optional)


Rub the steak in oil and season with salt and coarsely ground

black pepper.

Pre heat the grill, place the steak for 7- 8 minutes on each side, or until cooked to your liking. Leave aside to rest in a warm place.

For the mixed vegetables, boil the vegetables separately in a pan of salted water except for the mushroom, until tender. Drain then sauté with butter and season with salt and pepper. Set aside to keep warm.

For the potatoes heat the oven to 200 degrees C.

Wash and pat dry the potatoes and add them to a large bowl. If there are any large ones, you can cut them in half. Add the olive oil, minced garlic, rosemary, salt and pepper. Toss the potatoes making sure to coat them well with the herbs and oil. Place them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking. Serve at once garnished with more fresh rosemary and a drizzle of olive oil.

For the sauce, over medium high heat, add enough olive oil to coat a pan.

Add the shallots and cook until translucent.

Add the red wine and the stock and reduce by half.

Add the butter and chopped rosemary.