Save to your scrapbook
Quick clam, broccoli & chilli linguine
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g pack Waitrose Bellaverde Sweet Stem Broccoli, trimmed
1 tbsp olive oil
25g fresh breadcrumbs
1 red chilli, deseeded and chopped
2 large cloves garlic, thinly sliced
500g pack frozen Big Prawn Co Big & Juicy White Clams, defrosted
3 tbsp dry white wine
1 Preheat the oven to low. Boil the linguine in a pan of lightly salted water for 6-7 minutes until becoming tender. Steam the broccoli over the pan for 5 minutes as the pasta cooks.
2 Meanwhile, heat 1 tsp oil in a large non-stick frying pan, then cook the breadcrumbs, half of the chilli and some seasoning for about 3 minutes until golden and crisp. Tip onto a plate and keep warm in the oven. Wipe out the pan with kitchen paper.
3 Heat the remaining 2 tsp oil in the pan over a medium heat, add the garlic and remaining chilli and soften for 2 minutes. Turn up the heat, add the clams, their juices, and the wine. Season, cover and cook for 2 minutes until the clams are hot. Drain the pasta, then add to the clams and broccoli. Season, toss well, then serve in bowls topped with the chilli crumbs.
Keep a pack of frozen clams in the freezer – they’re great for adding to paella or other seafood dishes. Defrost in the fridge overnight before using.
Typical values per serving:
This recipe was first published in Thu Feb 15 14:24:00 GMT 2018.