Linguine with Clams Recipe

Briny clams, garlic, white wine and chilli come together with linguine in a light, silky sauce that tastes like a seaside trattoria. It is elegant, fast and surprisingly simple.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

560

Ingredients

• 340 g linguine
• 1 kg fresh clams, scrubbed
• 4 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon chilli flakes
• 150 ml dry white wine
• 60 g unsalted butter
• Juice of 1/2 lemon
• Small handful of fresh parsley, chopped
• Salt to taste

Instructions

1. Soak the clams in cold salted water for 20 minutes, then rinse well and discard any that stay open when tapped.
2. Cook the linguine in a large pot of salted water until 1 minute shy of al dente. Reserve 240 ml of pasta water.
3. Meanwhile, heat the olive oil in a large deep skillet over medium heat and cook the garlic and chilli flakes for 1 minute.
4. Add the clams and wine, cover, and cook for 4 to 6 minutes, shaking the pan occasionally, until the clams open. Discard any that stay closed.
5. Add the drained linguine to the skillet with the butter and 120 ml of pasta water. Toss over medium heat for 2 minutes until glossy.
6. Stir in the lemon juice and parsley, season lightly, and serve immediately in warm bowls.

Pro tips

• Buy clams the day you cook them and keep them refrigerated, covered with a damp cloth.
• Never add cheese to this dish; it overpowers the delicate clam flavour.
• If a clam stays closed after cooking, throw it away.

Frequently asked questions