Clam Linguine

  • 1 kg fresh claims in their shells - washed with plenty of cold water
  • 250g linguine pasta
  • 2 cloves of garlic very finely chopped
  • 2 or 3 shallots finely chopped
  • 2 tablespoons of the finest olive oil
  • 1 red chilli finely chopped
  • 12-16 baby tomatoes
  • 1 small glass of white wine
  • 600-800ml chicken stock
  • 1 tablespoon fresh parsley chopped
  • 1 handful of basil leaves
  • 1 tablespoon finely grated parmesan (optional)
  • Heat the olive oil in a deep frying pan and gently cook the garlic, shallots and chilli for about 4 minutes, until soft. Add the tomatoes and gently cook for a further 5 minutes.
  • Add the white wine
  • Meanwhile, cook the linguine for about 10 minutes in chicken stock.
  • Add the clams the garlic, shallot, chilli, tomato and wine mix, then pour the linguine over the top (discard some of the stock if there is too much liquid).
  • Stir the ingredients together and put a lid on.
  • Once the clams have opened take the pan off the heat.
  • Serve with a sprinkle of parsley, basil and parmasan