Meals and Courses

  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • ½ dried red chilli, chopped
  • 350 g (11½ oz) dried linguine
  • 1 kg (2 lb) live clams, cleaned (see page 120)
  • 2 tablespoons roughly chopped flat leaf parsley
  • salt
  • extra virgin olive oil, to serve (optional)

Heat the oil in the largest frying pan you have or a wok over a low heat. Add the garlic and chilli and leave the flavours to infuse for 10 minutes. If the garlic begins to colour, simply remove the pan from the hob and leave to infuse in the heat of the pan.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until it is al dente.

Meanwhile, increase the heat under the frying pan, add the clams and cook, stirring, until they open. This shouldn't take longer than 4–5 minutes. Take care to cook the clams and pasta at the same time so that neither are left to overcook.

Drain the pasta, reserving a ladleful of the cooking water. Stir the pasta, reserved pasta cooking water and parsley into the clams and toss over the heat for 30 seconds, to combine all the flavours. Serve immediately with a drizzle of extra virgin olive oil, if you like.

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