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Linguine alla napoletana (linguine with clams and mussels)

Gino D'Acampo from Great Food Bites
For a fresh and flavoursome light meal, toss together a seafood pasta made by Gino D'Acampo

Linguine alla napoletana (linguine with clams and mussels)

Method

1. Bring a large pan of salted water to the boil and cook the pasta until just tender, but still with bite.

2. While the pasta is cooking, heat the olive oil in a large pan and fry the garlic and chilli for about 2 minutes, until you catch a whiff of toasted garlic. Tip in the clams and mussels and fry for 30 seconds before adding the capers. Pour in the wine, cover the pan and simmer for a couple of minutes.

3. Remove the lid and cook the sauce down for 2-3 minutes. Stir in the tomatoes and parsley and reheat.

4. Add the cooked pasta to the sauce and serve straight away.

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Serves: 6-8

Prep: 10 min
Cook: 15 min

Ingredients
500g Linguine
8 tbsp Olive oil
2 garlic cloves
1 red chilli, seeds removed, finely sliced
1kg clams, cleaned
1kg Mussels, cleaned
2 tbsp capers, in brine
125ml White wine
4 tbsp tinned chopped tomatoes
4 tbsp chopped Parsley
Salt