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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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