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De Cecco linguine500g
500gItem price
£2.00Price per unit
£4/kgAngela Hartnett cooked this recipe for Nick Grimshaw and guest Stanley Tucci on episode 6, season 2 of Dish, the Waitrose podcast.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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 when made using specific products in recipe
Energy | 1,331kJ/ 317kcals |
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Fat | 9g |
Saturated Fat | 1.5g |
Carbohydrates | 31g |
Sugars | 3.1g |
Fibre | 4.7g |
Protein | 22g |
Salt | 0.9g |
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