Linguini with broccoli and clams
- Serves: 4
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- 400g/14 oz. linguine
- 250g/9 oz. broccoli
- 150g/5½ oz. clams, cleaned and scrubbed
- 200ml/10 oz. 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 and pepper
- Parmesan to finish
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.
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.