Clams with Garlic and Chilli Linguine

Serves 2

900g palourde/button clams

100ml white wine

200g dried linguine

150ml rapeseed oil

4 cloves garlic, finely chopped

3 finger red chillis, deseeded and cut into thin slices

1 tbsp parsley, finely chopped

salt and pepper

Place oil, chillies and garlic into a small pan and heat gently (to infuse flavours). The oil must not boil. Season with a little salt and pepper. Cook the pasta in rapidly boiling water until al dente. Drain well and coat in the oil. Place a lid on to keep warm.

Heat another pan over a high heat and add the prepared clams and white wine. Replace the lid and cook for 3 minutes or until the clams have popped open. Drain into a colander over a bowl – reserving the cooking liquor.

Carefully pluck the clam meat from the shells and mix with the pasta, with a tbsp or two of the cooking liquor (being careful to leave out any grit that might have come off the clams).

Serve garnished with chopped parsley and a few of the shells.

If you want, fry some sliced courgettes or petit pois in rapeseed oil and add to dish for colour.