Clam Linguine in Chilli Crème Fraîche Sauce

cook 10 mins
  • 2 tablespoons olive oil
  • 3 garlic cloves, sliced
  • 1/2 red chilli, finely chopped
  • 100 ml (3 1/2 fl oz) dry white wine
  • 1 kg (2 lb) cleaned live clams
  • 500 g (1 lb) fresh linguine
  • 100 g (3 1/2 oz) crème fraîche
  • salt and pepper
  • handful of flat leaf parsley, chopped, to garnish
  • Heat the oil in a large saucepan. Add the garlic and chilli and cook for a few seconds. Pour in the wine and bring to the boil. Add the clams, then reduce the heat, cover the pan and cook for 5 minutes until they have opened. Discard any that remain closed.
  • Meanwhile, cook the pasta according to the pack instructions. Drain, reserving some of the cooking water, and return to the pan.
  • Stir the pasta into the clams with the crème fraîche, adding a little of the reserved cooking water to loosen if necessary. Season, then scatter over the parsley to serve.
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