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Quick clam, broccoli & chilli linguine
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200g pack Tenderstem 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 nonstick frying pan, then cook the breadcrumbs, half 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 piping hot. Drain the pasta, then add to the clams and broccoli. Season, toss well, then serve topped with the chilli crumbs.
Typical values per serving:
1 of your 5 a day; low in saturated fat.