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.
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