Name: Spicy clam & kale linguine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 500g clams; 200g linguine; 2 tbsp olive oil; 75g nduja; 1 fat garlic clove finely chopped; 100g kale; 50ml white wine; ½ lemon zested, then cut into wedges to serve; parmesan grated, to serve (optional)

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Spicy clam & kale linguine

Spicy clam & kale linguine

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.5 ratingsRate

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This easy seafood linguine is the perfect dish to celebrate the start of the weekend. Who could resist clams, kale and an indulgent white wine sauce?

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Ingredients

Nutrition

Units:

MetricUS

500g clams
200g linguine
2 tbsp olive oil
75g nduja
1 fat garlic clove

finely chopped
100g kale
50ml white wine
½ lemon

zested, then cut into wedges to serve
parmesan

grated, to serve (optional)

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Nutrition: per serving

kcal721
fat34g
saturates9g
carbs60g
sugars3g
fibre5g
protein38g
salt3.2g

Method

step 1

Pick over the clams and discard any that are damaged or stay open when pressed shut, then rinse them in cold water. Bring a large pan of water to the boil, add a pinch of salt and drop in the linguine. Cook for 1 min less than pack instructions.
step 2

Heat the oil in a large, lidded sauté pan over a medium heat. Add the nduja and cook for 3 mins, breaking up the sausage with the back of the spoon so that it melts into the oil. Stir in the garlic, cook until fragrant, then turn up the heat to high. Add the clams and kale, pour in the wine and put on the lid. Cook for 2-3 mins, shaking the pan occasionally, until the clams open and the kale wilts.
step 3

Remove any clams that aren’t open, then drain the linguine and toss through the sauce. Stir in the lemon zest and season well with black pepper. Serve immediately with parmesan and lemon wedges for squeezing.

Recipe from Good Food magazine, January 2017

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A star rating of 4.2 out of 5.5 ratings

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