Serves: 2 greedy eaters
- 1 pound clams
- 200-250g dried linguine
- Salt (for the pasta water only)
- 3 tablespoons olive oil
- 2 cloves garlic, roughly chopped
- 1 or 2 chillies (depending on how hot you like it), finely sliced
- 2 spring onions, finely chopped
- 1 large handful of your favourite green herb (I’m using parsley this time), roughly chopped
- Half glass of white wine
- Rinse clams in cold water checking they are all closed, or that they will close when tapped. If they are open they are dead and do not use them.
- Put the linguine in a large pot of rapidly boiling water, with one teaspoon of salt added for every litre of water. The salt added to the water seasons the pasta as it cooks.
- After the pasta has been cooking for 5 minutes, add the garlic and chillies to a cold pan with 2 tablespoons of olive oil on a high heat.
- When the garlic is sizzling, add the clams and when a few clams begin to open, add the wine and let it bubble rapidly. When the clams open, its oceanic salty juices will burst into the pan and create the sauce.
- The linguine should be cooked to al dente by now. Drain it and retain a half cup of the pasta water to be added to the clams if it is a little too dry.
- You will know the clams are done when they are open and then add the linguine, spring onion and chopped herbs. Toss well and taste to check the seasoning (you will usually find that you do not need to add any additional salt).
- Finish with a final drizzle of olive oil and serve immediately with cold, crisp white wine for an impressive 10-minute meal!