Quick clam, broccoli & chilli linguine
Waitrose and Partners

Quick clam, broccoli & chilli linguine

Angela 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.

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      • Serves2
      • CourseMain meal
      • Prepare5 mins
      • Cook15 mins
      • Total time20 mins

      Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


      • 50g linguine
      • 200g Waitrose Bellaverde Sweet Stem Broccoli
      • 1 tsp olive oil
      • 25g fresh breadcrumbs
      • 1 red chilli, deseeded and chopped
      • 2 large cloves garlic, thinly sliced
      • 500g Big Prawn Co Big & Juicy White Clams
      • 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.

      Cook’s tip

      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


      1,331kJ/ 317kcals



      Saturated Fat












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