Linguine with clams, chilli and garlic

Name: Linguine with clams, chilli and garlic
Total time: 20 min
Yield: serves 4
Ingredients: clams 800g, cleaned; linguine 300g; olive oil; garlic 2 cloves, sliced; red chilli 2, finely sliced; white wine a glass; parsley a small bunch, chopped

20 minutes
serves 4
A little effort

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.

March 25, 2015 at 3:05 pm

Ingredients

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