Another yummy recipe from ‘Loving and Cooking’. Thanks Amy!
- 500g linguine
- 500g clams in shells (or cockles)
- 1 small chilli, deseeded, sliced thinly and held in olive oil
- 1 garlic clove, sliced thinly and held in olive oil
- 1 glass of dry white wine
- chopped parsley to garnish
- 2 tablspoons olive oil
Cook pasta in salted water until tender but firm. Five minutes before the pasta is cooked, add olive oil to a large hot frying pan, followed immediately by the clams. Remove from the heat and shake constantly. The clams should begin to open straight away. Aftr 30 seconds add the chilli and garlic. Remove the clams as they open to stop them overcooking. When the pasta is cooked drain it reserving some liquid and add the pasta to the pan, mixing well. Remove the pan from the heat and add the opened clams back to the pan. USe tongs to rub the mixture in a zig-zag movement to encourage the pasta to release the starch. If less than 2 tablespoons of creamy liquid appears at the bottom of the pan, add the reserved cooking water. Garnish with parsley and serve.