Olive Magazine
clam linguine with chilli and garlic

Linguine with clams, chilli and garlic

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

An effortless dinner-party pasta dish using fresh clams. Look for the small, sweet palourde (also called carpet-shell) clams either sustainably harvested or farmed off the south coast. If you've not cooked them before, don't worry they are very easy and worth the effort - the finished dish is divine.

Nutrition:
NutrientUnit
kcal336
fat5.5g
carbs57.8g
fibre2.4g
protein14.5g
salt0.07g
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Ingredients

  • 800g clams, cleaned
  • 300g linguine
  • olive oil
  • 2 cloves garlic, sliced
  • 2 red chilli, finely sliced
  • a glass white wine
  • a small bunch parsley, chopped

Method

  • STEP 1

    Check the clams – if any are open, give them a tap on the work surface – if they don’t close, throw them away. Cook the pasta according to packet instructions.

  • STEP 2

    Heat a really good slug of olive oil in a large shallow pan with a lid. Add the garlic and chilli and sizzle for a couple of minutes. Tip in the clams and wine, put the lid on and leave for a few minutes until all the clams are open (throw away any that stay closed).

  • STEP 3

    Drain the pasta and tip into the clam pan with the parsley. Toss everything together and serve.

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