This recipe for clam and broccoli linguine makes for an exquisite, simple evening meal, and can be surprisingly inexpensive as clams are criminally under-used. This warming meal is best enjoyed during winter as thats when British clams are in season.
- 400 g linguine
- 250 g broccoli
- 150 g clams (cleaned and scrubbed)
- 200 ml white wine or fish stock
- 4 garlic cloves finely chopped
- 1 small bunch of parsley (roughly chopped)
- 1 small bunch of coriander (roughly chopped)
- 2 tbsp olive oil
- 1 red chilli (deseeded and finely chopped)
- salt & pepper
- parmesan (to finish)
- Take care with the clams, and make sure they are fresh and smell of the sea – rather than a foul fishy smell. Clean them gently with a small brush and discard any which are open before cooking.
- Cut the broccoli into florets and cook for a few minutes in boiling salted water.
- Then blanch the brocolli immediately in cold water to stop them from over cooking, and to preserve the colour.
- Begin to cook the linguine pasta 'al dente', so it is tender but still has a little bite. Drain but keep behind a little of the pasta water.
- Steam the clams in a little water mixed with half the white wine or fish stock for 5-10 minutes – or until their shells open, and drain well.
- Sauté the garlic, coriander, parsley, chilli, broccoli and clams in the olive oil with a little white wine/stock in a frying pan.
- Season the clam mixture with salt and pepper to taste.
- Add the cooked pasta to the broccoli and clams (add a little pasta water if necessary) and sauté briefly to allow the flavours to mingle.
- Serve hot with a sprinkle with grated parmesan to taste.
If you love Italian food, you might find our article about Italian Food Terms useful.