Linguine with clams

This superb summer stunner showcases coastal living at it's finest. The trick with any seafood dish is working with the freshest ingredients.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Linguine with clams
  • 750 gram small clams (nz southern littleneck clams)
  • 6 tablespoon extra-virgin olive oil
  • 3 clove garlic, peeled and finely chopped
  • 1 large hot chilli, finely chopped (remove seeds for a milder flavour)
  • sea salt
  • 1/2 cup dry white wine
  • 1 lemon
  • 1/2 tablespoon olive oil
  • 400 gram linguine (or spaghetti)
  • 3 tablespoon coarsely chopped flat-leaf parsley


Linguine with clams
  • 1
    Soak clams in cold water for 15 minutes. Lift clams out of water then soak again in fresh water, agitating them from time to time with your hands. If the water feels gritty, soak them again in fresh water. Drain in a colander before using.
  • 2
    Put oil, garlic and chilli in a large saucepan, choosing one that is big enough to fit the clams and the cooked pasta together. Cook gently until the garlic and chilli start sizzling. Season with a little sea salt, drop in the clams and pour the wine over them. Increase the heat and let the wine bubble away until reduced by half.
  • 3
    Cover pan with a lid and let the clams steam open. Once clams are open, turn off the heat, but keep pan covered. Be ready to reheat the clams over medium heat just before adding the pasta to them.
  • 4
    Remove peel from lemon using a potato peeler. Heat the olive oil in a small pan and sizzle lemon peel until golden. Transfer to a plate when it is done.
  • 5
    Meanwhile, cook the linguine in plenty of gently boiling well-salted water until three-quarters cooked. Drain pasta and immediately add it to the pan of hot clams. Toss well and continue cooking for 1–2 minutes, by which time most of the juices will have been absorbed. Add parsley, toss again and serve with sizzled lemon peel on top.

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