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


  • 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


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.