Linguine with clams, chilli & garlic

Linguine with clams, chilli & garlic

Serve up fresh clams tossed through pasta for a really special weeknight supper treat

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 20 minutes

Method

  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

Recipe from olive magazine, September 2007.

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Latest comments and suggestions

  • 21 March 2008

    Kings Binder rated and commented on this recipe

    3 stars

    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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  • 10 January 2012

    pmercier rated this recipe

    4 stars

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  • 17 March 2012

    Tony rated and commented on this recipe

    5 stars

    Used frozen vacuum packed clams from Waitrose for this with no problems. Quick and easy, made a mid week meal a bit of a treat. Will definately be making again and will probably use the vac packed clams again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 20 minutes

Ingredients

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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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