Linguine with clams

Method

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1. Put the clams in a bowl of cold salted water. Leave for at least 2 hours.

2. Carefully remove the clams from the water with your hands, taking care not to disturb the sand. Wash them thoroughly under cold running water, removing any sandy deposit from the shells.

3. Cook the linguine in a large saucepan of boiling salted water, stirring well at the beginning so that the pasta doesn't stick together.

4. Warm the oil in a large saucepan over medium heat. Add the chilli and garlic, and gently fry for a minute until slightly coloured.

5. Raise the heat to high, then add the clams. Cover the pan tightly and cook for 20 seconds, shaking the pan, until the clams are open. Discard any that remain closed.

6. Pour in the white wine and simmer briskly to reduce. Remove from the heat.

7. Using a perforated spoon, remove the clams from the pan. Remove the shells from half of them and return the flesh to the pan. Save those with shells as a garnish.

8. Check the pasta. When it is 'al dente', drain and add to the clam sauce.

9. Stir in the parsley and season with salt and pepper. Toss to mix, and drizzle with a few drops of oil.

10. Arrange the pasta on plates with some unshelled clams on top. Serve immediately.

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Ingredients

60 clams
200g Linguine
3 tbsp extra virgin olive oil, plus extra for drizzling
1 tsp finely sliced fresh red chilli
1 tsp finely chopped garlic
150ml White wine
6 tbsp chopped flat-leaf parsley
salt and fresh ground black pepper

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