Serves 3–4 · Prep 10 min · Cook 20 min
This is a quick pasta with big flavour. The clams are already cooked, so they only need a few minutes in a pan of garlic, olive oil, chilli and white wine or stock. Everything gets tossed with linguine and finished with lime and fresh herbs. It's ready in the time it takes to boil the pasta.
Ingredients
- 1 pack Clams (Cooked), 1 lb / 450 g, thawed
- 12 oz / 340 g linguine or spaghetti
- 4 tbsp extra-virgin olive oil
- 2 tbsp butter
- 6 cloves garlic, thinly sliced
- 1 wiri wiri pepper, minced (or ½ tsp chilli flakes)
- ½ cup dry white wine or fish stock
- 1 cup cherry tomatoes, halved
- 1 lime, juiced, plus 1 tsp zest
- Handful of chopped parsley or shado beni (culantro)
- Salt and black pepper, to taste
Method
- Thaw. Thaw the clams in the fridge (0–4 °C) overnight. Rinse briefly and drain.
- Cook the pasta. Boil the linguine in well-salted water until just al dente. Save 1 cup of the pasta water before draining.
- Build the sauce. While the pasta cooks, warm the olive oil in a wide pan over medium-low heat. Add the garlic and wiri wiri pepper and cook gently for 2 minutes, until the garlic turns pale gold. Don't let it brown.
- Add the liquid. Pour in the wine or stock and add the tomatoes. Simmer for 3 minutes, until the tomatoes begin to soften.
- Warm the clams. Add the clams and cook for 2–3 minutes, just until heated through.
- Toss. Add the drained pasta, butter and a splash of pasta water. Toss over the heat for 1–2 minutes until the sauce turns glossy and clings to the pasta. Add more pasta water if it looks dry.
- Finish. Take off the heat, then stir in the lime juice, zest and herbs. Season with salt and pepper and serve right away.
Cook's note: Add a handful of Small Prawns with the tomatoes at step 4 to make a richer mixed seafood pasta.
