Classic clam linguine

    35 min

    This lovely fresh clam linguine is a real treat for when we are lucky enough to get fresh clams. Serve with some hot buttery garlic bread.

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    Serves: 4 

    • 1.35kg fresh clams, in their shells
    • 220g butter
    • 2 small white onions, chopped
    • 3 cloves garlic, minced
    • 1 red chilli, seeded and minced
    • 400ml white wine
    • juice of 1 lemon
    • 150ml double cream
    • 150ml creme fraiche
    • 450g fresh linguine pasta
    • 2 tablespoons chopped fresh coriander
    • 2 tablespoons chopped fresh parsley
    • salt and pepper, to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Wash the clam shells under cold water and discard any that are open or do not close when tapped.
    2. In a large heavy bottomed saucepan, melt the butter and add the onions, cooking for 5 minutes until softened, but not browned. Add the garlic and chilli and stir for a further 2 minutes. Add the clams, the white wine and the lemon juice. Bring to the boil, cover and then remove from the heat as soon as the clams open. Remove the clams with a slotted spoon and remove half of them from their shells and set aside. Discard any clams that do not open. Bring the liquid left in the pan to the boil and reduce by half. Add the cream, crème fraiche and seasoning.
    3. Meanwhile, bring a large pan of water to the boil and add the linguine. Cook until al dente or according to instructions on the packet. Combine the pasta, sauce, clams and herbs and toss well to coat. Season and serve immediately.

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