Clam linguine

/ 13 August 2016


100g fresh linguine

30g Palourde clams

1 litre of fish stock

1 stalk of Fresh parsley

5-6 Good cherry tomatoes

1 fresh red chilli

1 clove purple garlic

Glass of white wine




Good olive oil



  1. Chop garlic fine, into hot olive oil. Add parsley stalks. Sweat. Add clams and white wine, tomatoes, cook off, chuck in the chilli and cook covered.
  2. 2 Minutes before the clams are done (they will have opened up) drop the pasta into boiling water.
  3. Remove pasta after a couple of minutes, add to pan with lots of fresh parsley. Serve with more olive oil and grated Bottarga.