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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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