Telline clam linguine

Seafood and pasta with garlic, peperoncino and parsley, that is just meant to go together.

Wed, Sep 4, 2013, 17:53

   
  • Serves: 4
  • Cooking Time: 15 mins
  • Course: Main Course
  • Cuisine: Italian

Ingredients

  • Serves 4
  • 600g telline clams
  • 400g dried linguine
  • Olive oil
  • 2 cloves of garlic, finely
  • chopped
  • Good pinch of peperoncino (dried chilli flakes)
  • I tbsp finely sliced parsley stalks
  • Sea salt and black pepper
  • Handful of chopped parsley

Method

First, clean your clams by scrubbing under cold water, discarding any that are broken or open already and don’t close when tapped. Leave the clams for a couple of hours in clean water to get rid of any grit. When you’re ready to eat, cook your linguine in a large pot of boiling salted water for about a minute less than the packet instructions (to keep it ‘al dente’).

At the same time, heat 3 tablespoons of olive oil in a large frying pan with a lid and gently fry the garlic, peperoncino and parsley stalks for about 30 seconds before throwing in the clams. Cover the pan with the lid to steam the clams for a minute or two until all ofthe shells have opened.

Spoon a little ofthe pasta water into the sauce to help create a good consistency. Drain the cooked pasta and add it to the sauce. Check for seasoning and finish with a handful of parsley.