Linguine with clams and mussels

Linguine with clams and mussels

Linguine vongole e cozze

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g linguine
salt
pepper
bunch flat-leaf parsley, finely chopped
extra virgin olive oil

Sauce

Quantity Ingredient
1kg mussels, cleaned, (see Note)
1kg small clams, cleaned, (see Note)
6 tablespoons olive oil
100ml dry white wine
2 garlic cloves, finely diced
1 small red chilli, chopped, (optional)

Method

  1. For the sauce, put the mussels and clams in a large saucepan with the olive oil, wine, garlic and chilli, if using. Bring to the boil with the lid on and cook for a further 10 minutes before removing from the heat. Discard any mussels that haven’t opened. Remove the meat from the shells (reserving a few for garnish) and keep to one side. Discard the empty shells.
  2. At the base of the pan will be the sauce made of oil, wine, juices from the shells, garlic and chilli. Keep this warm.
  3. In a separate pan, cook the pasta in plenty of boiling salted water until al dente, about 6–7 minutes. Drain and add to the sauce. Add salt, lots of pepper and the parsley, along with the shellfish flesh.
  4. Divide between 4 plates, adding a few drops of extra virgin olive oil and the few remaining shell-on fish. Serve immediately.

Note:

  • To clean mussels or clams, scrub them well with water to get rid of sand and barnacles. Pull and cut away any stringy beards. Discard any that do not close when tapped, as they are probably dead. Wash again.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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