Method
Step 1
Rinse the clams thoroughly under cold running water. Discard any clams with cracked shells or any that remain open when tapped.
Step 2
Bring a large pan of salted water to the boil.
Step 3
Add the linguine and cook according to the packet instructions until al dente.
Step 4
While the pasta is cooking, heat the olive oil in a large deep frying pan over a medium heat.
Step 5
Add the sliced garlic and chilli flakes. Cook gently for 1 to 2 minutes until fragrant, taking care not to brown the garlic.
Step 6
Pour in the white wine and bring to a gentle simmer.
Step 7
Add the clams to the pan and cover with a lid.
Step 8
Cook for 5 to 7 minutes, shaking the pan occasionally, until the clams have opened.
Step 9
Discard any clams that have not opened.
Step 10
Drain the linguine, reserving approximately 100ml of the pasta cooking water.
Step 11
Add the linguine to the pan with the clams.
Step 12
Add the parsley, lemon zest, salt and black pepper.
Step 13
Toss everything together, adding a little reserved pasta water if needed to create a light sauce.
Step 14
Cook for a further 1 minute while stirring gently to coat the pasta evenly.
Step 15
Divide between serving bowls and serve immediately with extra parsley and lemon zest if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
