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Serve up fresh clams tossed through pasta for a really special dinner!
Ingredients
Makes 4 servings
- 800g fresh clams, cleaned
- 300g linguine
- Olive oil
- 4 garlic cloves, peeled and finely chopped
- 2 red chillies, finely chopped
- A glass of white wine
- Small bunch of fresh basil, finely chopped
Preparation
1. Check the clams - if any are open, give them a tap on the work surface - if they don't close, throw them away
2. Cook the pasta according to packet instructions ( 8 minutes for al dente)
3. 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
4. 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)
5. Drain the pasta and tip into the clam pan with the basil. Toss everything together and serve with parmesan & fresh crusty bread if desired
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