Ingredients
- 160g dried linguine
- 4tbs olive oil
- 2 garlic cloves, sliced
- 1 red chilli, diced
- 400g clams, scrubbed
- 160ml white wine
- 1tsp cornflour, mixed to a paste with 2tsp water
- 1 bunch flat parsley, chopped
- Zest and juice of half a lemon
- Sea salt
1. Start by bringing a saucepan of salted water to the boil over a high heat. Drop in the linguine and cook for eight minutes, or until just soft. Drain, reserving the pasta water.
2. Meanwhile, put a large nonstick pan on a medium heat. Add the olive oil and garlic, and cook until it starts to turn golden.
3. Toss in the diced chilli and the clams and shake the pan. Next, add the white wine, increase the heat and cook for two minutes. As the wine reduces, the clams will open and cook. Discard any that remain closed.
4. Add the pasta to the pan and begin to shake it. Add two ladlefuls of the pasta water, stir in the cornflour mix and cook over a high heat until a sauce forms and coats the pasta.
5. Remove from the heat and add the parsley, lemon zest and juice. Serve in warm bowls.
