About this recipe:A great way to use tinned clams. Linguine is combined with a flavourful clam sauce, which is embellished with courgette and mushrooms. The cayenne gives it a kick. If you don't like spicy food, you can omit it or use far less.
1 (500g) packet linguine pasta
2 (280g) tins baby clams, drained with liquid reserved
4 tablespoons olive oil
1 tablespoon minced garlic, or to taste
1 tablespoon cornflour, or as needed
225ml fish stock
1 1/2 (290g) tins mushroom, drained and chopped
2 courgettes, grated
2 teaspoons cayenne pepper, or to taste
salt to taste
1/2 bunch flat leaf parsley, chopped
4 tablespoons grated Parmesan cheese
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Method Prep:30min › Cook:30min › Ready in:1hr
Boil pasta in salted water until al dente, about 11 minutes. Drain; return to the pan to keep warm.
Meanwhile, finely chop half of the drained clams, and roughly chop the other half. Melt the butter with olive oil in a large frying pan over medium heat. Cook and stir the garlic and clams for 5 minutes. Add the reserved clam juice and cook for a few more minutes.
In a separate bowl, whisk the cornflour with part of the fish stock. Stir the cornflour mixture into the frying pan. Adjust the thickness of the sauce, if needed, by whisking a little more cornflour with more fish stock, and adding to the sauce. Pour the remaining fish stock into the frying pan.
Stir in the mushrooms, grated courgette, cayenne pepper and salt. Cook over medium heat, stirring occasionally, until courgette is tender, about 5 minutes. Stir in the parsley; remove from heat. Pour the clam sauce over the drained linguine. Toss and serve with Parmesan cheese.