Linguine with clams, turmeric and coriander

Clam linguine with turmeric and coriander

  • serves 4
  • Easy

Try this spiced version of spaghetti alle vongole inspired by Sabrina's travels in Venice with a nod to the old Venetian love for importing spice

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This clam linguine recipe, a twist on the classic spaghetti vongole, was written by Sabrina Ghayour, inspired by her travels in Venice. She says: “I quickly fell head over heels in love with this Italian city and its wonderful history and culture. But its food and traditions are what inspire me most. Venice was once one of the most important trading posts in the world, bringing all kinds of unusual ingredients into Europe from the east and beyond. The Rialto market spins me into sensory overload: there are shrimps, clams, snails and wonderfully fresh fish, and an array of colourful fruits and vegetables. Spaghetti alle vongole is hands down my favourite pasta and I eat it daily in Venice, sometimes even twice. This version is quite different but with a nod to the old Venetian love for importing spice, I felt it to be a perfectly respectable homage to the classic.”

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Ingredients

  • linguine or spaghetti 400g
  • olive oil 2 tbsp
  • garlic 6 large cloves, thinly sliced
  • fresh turmeric 3 fingers (about 6-7cm each), washed and very finely grated
  • dried chilli flakes 1 tsp
  • clams 1kg, cleaned
  • white wine 250ml
  • salted butter 100g, diced
  • baby plum tomatoes 200g, halved
  • coriander a small bunch, roughly chopped, including stalks

Method

  • Step 1

    Cook the pasta in a large pan of salted boiling water until just al dente. Drain, reserving some of the cooking water.

  • Step 2

    Meanwhile, heat the olive oil in another large pan and stir in the garlic, turmeric and chilli flakes, letting them sizzle gently for 1-2 minutes. Add the clams, stirring quickly to coat. Season generously then add the wine and stir again. Cover with a lid and leave for a couple of minutes to cook.

  • Step 3

    Take off the lid, stir again and tip in the pasta, the butter, tomatoes and a couple of spoonfuls of the pasta cooking water. Stir and allow the liquid to reduce slightly and coat the pasta. Taste and season again, if needed, then toss through the coriander and serve immediately.

Head here for more ways with clams

Clams on Toast

Nutritional Information

  • Kcals 763
  • Fat 29.3g
  • Saturates 14.3g
  • Carbs 82.5g
  • Sugars 6.2g
  • Fibre 5.6g
  • Protein 29.7g
  • Salt 2.4g
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