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Linguine with clams, chilli & garlic

20 minutes
Serves 4

Ingredients

800g clams, cleaned
300g linguine
olive oil
2 garlic cloves, sliced
2 red chillies, finely sliced
a glass of white wine
a small bunch parsley, chopped

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.

Per serving

336 calories, protein 14.5g, carbohydrate 57.8g, fat 5.5g, saturated fat 0.8g, fibre 2.4g, salt 0.07g.

Recipe from BBC Good Food magazine (www.bbcgoodfood.com).
The latest issue of BBC Good Food magazine is in-store now.


Published: 28 January 2008
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