Spanish Clam Linguine - Linguini con Almejas a la Española
Simple, rustic and with a kick, this dish is sure to please any seafood lover out there. An Italian inspired recipe coupled up with Spanish Clams. What a pair.
Serves 4
20 minutes
Ingredients
2 tbsp Olive Oil
1 Fresh Chilli (seeded or not to preference)
3 Cloves of Garlic, finely chopped
A large handful of Fresh Parsley, chopped
~350g Linguine/Long Pasta (for 4 people)
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Caballo Oscuro Viura Chardonnay
£11.99
Directions
1.In a deep pan, add the Olive Oil and, on a medium heat, sautee the Chilli until fragrant. Add the garlic and allow to soften (this should take 1-2 minutes).
2.Add the Clams to the pot and place the lid on top, allow to steam for 10 minutes. At the same time, add the Pasta to some lightly salted boiling water.
3.The Linguine should be cooked around the same time it takes to steam the Clams, once al dente, add the pasta of choice to the pot with the other ingredients. Sprinkle over the Fresh Parsley and serve!