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1. Check the clams - if any are open, give them a tap on the work surface - if they don't close, throw them away. Cook the pasta according to packet instructions.
2. Heat a really good slug of olive oil in a large shallow pan with a lid. Add the garlic and chilli and sizzle for a couple of minutes. Tip in the clams and wine, put the lid on and leave for a few minutes until all the clams are open (throw away any that stay closed).
3. Drain the pasta and tip into the clam pan with the parsley. Toss everything together and serve.

336 kcalories, protein 14.5g, carbohydrate 57.8g, fat 5.5 g, saturated fat 0.8g, fibre 2.4g, salt 0.07 g

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• Kings Binder

  21 March 2008

  Kings Binder rated and commented on this recipe

  

  I used canned clams (as I'd aquired a very large can), they werea little soft but still worked very well

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Ingredients

• 800g clams , cleaned
• 300g linguine
• olive oil
• 2 garlic cloves , sliced
• 2 red chillies , finely sliced
• a glass white wine
• a small bunch parsley , chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 20 minutes

Ingredients

• 800g clams , cleaned
• 300g linguine
• olive oil
• 2 garlic cloves , sliced
• 2 red chillies , finely sliced
• a glass white wine
• a small bunch parsley , chopped

336 kcalories, protein 14.5g, carbohydrate 57.8g, fat 5.5 g, saturated fat 0.8g, fibre 2.4g, salt 0.07 g

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