Clam Linguine

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

Top Tips

Serve with lemon wedges.



  1. 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.
  2. Cook the linguine in a large saucepan of salted water.
  3. 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.
  4. 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.
  5. 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.
  6. Arrange the pasta equally on plates with the clam mixture. Serve immediately with a wedge of lemon.

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