Quick clam, broccoli & chilli linguine

Name: Quick clam, broccoli & chilli linguine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 50 g linguine; 200 g Waitrose Bellaverde Sweet Stem Broccoli; 1 tsp olive oil; 25 g fresh breadcrumbs; 1 red chilli, deseeded and chopped; 2 large cloves garlic, thinly sliced; 500 g Big Prawn Co Big & Juicy White Clams; 3 tbsp dry white wine

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Stanley Tucci on episode 6, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Healthy

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

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

Method

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.

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.