White pasta, dry
65 g, linguine
Clams in Brine, drained
1 clove(s), thinly sliced
Chilli, Green or Red
½ individual, deseeded and finely chopped
Dry white wine
1 teaspoons, chopped
Lemon Juice, Fresh
1 teaspoons, freshly squeezed
- Bring a medium pan of water to the boil and cook the pasta for 8-10 minutes, until al dente. Drain.
- Meanwhile, sort through the clams, giving any that aren’t tightly closed a tap against the edge of the kitchen sink. If they remain open, discard them. Put the remaining ones in a bowl of cold water and swirl around. You are trying to remove any grit and salt. Rinse twice then drain and set aside.
- Heat the oil in a nonstick frying pan over a medium heat and fry the garlic and chilli for 2 minutes. Add the clams, give them a good stir, then pour in the wine. Cover and leave to steam for 3-4 minutes, until the clams have opened. Once the majority have opened, remove the pan from the heat and discard any clams that remain closed.
- Add the cooked pasta to the pan of clams and toss to combine. Scatter over the parsley and stir in the lemon juice, then season to taste and serve.