clam linguine with chilli and garlic

Linguine with clams, chilli and garlic

  • 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.



  • 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


  • 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.

Nutritional Information

  • Kcals 336
  • Fat 5.5g
  • Carbs 57.8g
  • Fibre 2.4g
  • Protein 14.5g
  • Salt 0.07g