About this recipe:A deliciously different pasta dish made with tinned clams! Linguine is served with a creamy clam sauce and Parmesan cheese. Enjoy with garlic bread, if desired.
125ml olive oil
1 large onion, chopped
6 cloves garlic, finely chopped
1 pinch crushed chillies or to taste
425ml single cream
2 (280g) tins baby clams, drained with juice reserved and finely chopped
4 tablespoons grated Parmesan cheese for topping
225g dried linguine pasta
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Method Prep:5min › Cook:1hr › Ready in:1hr5min
Heat oil in a large frying pan over medium-high heat. Add onion and crushed chillies. Cook stirring constantly until onion is tender. Add garlic and cook until fragrant, about 2 minutes. Pour in the reserved clam juice and simmer over low heat for 10 minutes.
Gradually stir in single cream and simmer for another 20 minutes, but do not boil.
Meanwhile, bring a large pot of lightly salted water to the boil. Add linguine and cook for 8 to 10 minutes, until al dente. Drain.
Add clams to the sauce and cook just until clams are heated through. Remove from heat and serve over linguine. Top Parmesan to serve.