Serves 4
INGREDIENTS:
2 tablespoons olive oil
2 garlic cloves, crushed
1 red chilli, finely chopped
200ml (7fl oz) white wine
800g (llb 12oz) fresh clams, cleaned
1 teaspoon dried oregano
500g (llb 2oz) linguine
2 tablespoons flat-leaf parsley, chopped
sea salt and freshly ground black pepper
lemon wedges, to serve
METHOD:
- Place a heavy-bottomed saucepan over a medium heat and add the olive oil. Stir in the garlic and chilli and cook for 2 minutes.
- Add the white wine, clams and dried oregano and increase the heat to high, cover the pan and cook for about 8 minutes until all the clams have opened. (Discard any that have not opened.) Then remove the lid and simmer rapidly for a further 2 minutes to reduce the sauce.
- Meanwhile, cook the linguine in a large saucepan of salted boiling water. Once the pasta is cooked, drain and set side, keeping back a few tablespoons of the pasta cooking water.
- Once the clams have all opened, pour the clam sauce into the drained pasta, add the flat-leaf parsley and seasoning and toss so that the sauce coats the pasta. Use the reserved pasta cooking water to loosen the sauce if necessary. Serve straight away with wedges of lemon.
