• 150 g dried linguine
  • 2 cloves of garlic
  • 1 bunch of fresh flat-leaf parsley
  • 500 g clams , scrubbed, from sustainable sources
  • olive oil
  • 1 pinch of dried red chilli flakes
  • 125 ml dry white wine
  • extra virgin olive oil

Cooking Method

  • Cook the pasta in a large pan of boiling salted water according to the packet instructions.
  • Meanwhile, peel and finely chop the garlic, then pick and finely chop the parsley (stalks and Sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, throw them away.
  • When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the garlic and chilli flakes, and fry for 1 minute, or until lightly golden.
  • Throw in the clams, give the pan a good a shake, then after 30 seconds add the wine and pop the lid on.
  • After 3 or 4 minutes, the clams will start to open – keep shaking the pan until they’ve all opened, then remove from the heat, and discard any clams that remain closed.
  • Using tongs, drag the pasta straight into the pan of clams, then simmer for a minute or two in all the delicious juices.
  • Taste and adjust the seasoning, if needed, then add the parsley and good drizzle of extra virgin olive oil, and toss together. Delicious served with a glass of chilled white wine.