A quick and tasty dish from Fish is the Dish (a Seafish initiative).
Serves 4, as a starter
- 60 fresh clams
- 200g linguine
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 1 tsp red chilli, finely sliced
- 1 tsp garlic, finely chopped
- 150ml Italian white wine
- 1 tbsp flat leaf parsley, chopped
- Salt & fresh ground pepper
Serve with lemon wedges.
- Leave the clams to soak in cold water for 2 hours. Drain and rinse under cold running water, removing any sandy deposits from the shells. Discard any broken or damaged shells.
- Cook the linguine in a large saucepan of salted water.
- Heat the oil in a saucepan over a medium heat. Add the chilli and garlic and gently fry for a minute until slightly coloured. Add the clams, cover the pan tightly and cook for 20 seconds, shaking the pan, until the clams open. Discard any that remain closed.
- Pour in the white wine and simmer gently for 5 minutes. Remove from the heat. Using a perforated spoon, remove the clams from the pan. Remove the shells from half of them and return the clam flesh to the pan.
- Drain the pasta and add to the clams. Stir in the parsley and season with salt & pepper. Toss to mix and drizzle with a few drops of olive oil.
- Arrange the pasta equally on plates with the clam mixture. Serve immediately with a wedge of lemon.