Telline clam linguine
Seafood and pasta with garlic, peperoncino and parsley, that is just meant to go together.
Course: Main Course
Cooking Time: 15 mins
- Serves 4
- 600g telline clams
- 400g dried linguine
- Olive oil
- 2 cloves of garlic, finely
- Good pinch of peperoncino (dried chilli flakes)
- I tbsp finely sliced parsley stalks
- Sea salt and black pepper
- Handful of chopped parsley
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.