Linguine with clams, chilli and garlic

Name: Linguine with clams, chilli and garlic
Total time: 20 min
Yield: Serves 4
Cuisine: Italian
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

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 20 mins

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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.

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Alternatives

Complete the dish

Try this linguine with clams, then check out our seafood linguine.

Ingredients

Nutrition

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

Nutrition: per serving

kcal336
fat5.5g
carbs57.8g
fibre2.4g
protein14.5g
salt0.07g

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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