Quick clam, broccoli & chilli linguine

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. 

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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  • 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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5 out of 5 stars1 rating