Linguine with clams, chilli & garlic
Serve up fresh clams tossed through pasta for a really special weeknight supper treat
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 minutes
- 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.
- 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).
- 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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http://www.bbcgoodfood.com/recipes/4709/
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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
Preparation 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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21 March 2008
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