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Linguine with clams and cherry tomatoes

Ed Baines from Good Food Live
A must for shellfish lovers, this speedy Italian pasta dish from Ed Baines is both colourful and seriously tasty!

Linguine with clams and cherry tomatoes

Method

1. Bring a large pan of salted water to the boil. Cook the linguine for eight minutes until al dente, then drain.

2. Meanwhile, heat the olive oil in a large, heavy-based frying pan. Add the clams, garlic and shallots and cook for 1 minute over a high heat.

3. Add the cherry tomatoes, parsley and shredded chard and pour in the wine. Cook briskly until reduced by a half.

4. Add the vegetable stock. Season with salt and freshly ground pepper. Bring to the boil.

5. Toss together the linguine and the clam sauce. Mix in the butter and grated Parmesan. Serve at once.

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Serves: 4

Prep: 10 min
Cook: 8 min

Ingredients
500g dried linguine
salt and fresh ground black pepper
4 tbsp Olive oil
250g clams, fresh or tinned, drained
1 garlic clove, chopped
3 Shallots, finely chopped
250g cherry tomatoes
small bunch of flat-leaf parsley, finely chopped
4 leaves ruby red chard, shredded
50ml White wine
100ml vegetable stock
50g Butter
25g Parmesan, grated