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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
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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.
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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).
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Step 3
Drain the pasta and tip into the clam pan with the parsley. Toss everything together and serve.
Nutritional Information
- Kcals 336
- Fat 5.5g
- Carbs 57.8g
- Fibre 2.4g
- Protein 14.5g
- Salt 0.07g
