Vine tomato & clam linguine

Name: Vine tomato & clam linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 180 g dried linguine; 2 tbsp extra virgin olive oil; 2 clove/s garlic, sliced; 270 g Waitrose Cherry Vine Tomatoes, halved; 100 ml white wine; 400 g 400-500g fresh or frozen clams (rinsed and cleaned if fresh; available from the fish counter); Handful flat leaf parsley

This fresh twist on classic spaghetti alle vongole by recipe writer Eleanor Maidment swaps in sweet vine tomatoes for a lighter, summery feel. It’s just the sort of midweek pasta you’ll want on repeat, ready in under 30 minutes and made with just seven ingredients. Quick, affordable and full of flavour… what’s not to love? When energy’s running low, pasta’s always a good idea, so discover more easy wins with our pasta recipes and quick & easy dinner recipes for those can’t‑be‑bothered evenings. Follow Eleanor Maidment on Instagram.

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Low in saturated fatSource of protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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180g dried linguine
2 tbsp extra virgin olive oil
2 clove/s garlic, sliced
270g Waitrose Cherry Vine Tomatoes, halved
100ml white wine
400g 400-500g fresh or frozen clams (rinsed and cleaned if fresh; available from the fish counter)
Handful flat leaf parsley

Bring a large pan of salted water to the boil. Add the pasta and cook for 1 minute less than pack instructions.
Meanwhile in a wide, deep frying or sauté pan, heat the oil over a medium-high heat. Fry the garlic with a pinch of salt for a couple of minutes until fragrant, then add the tomatoes and cook for 2 minutes more. Add the wine, bring to a simmer, then tip in the clams. Cover with a lid and cook for 3 minutes, then remove the lid and bubble gently for another 1-2 minutes until all the clams are open (discard any that are closed).
Drain the pasta and tip into the pan with the clams and sauce. Toss together and cook for a final minute. Roughly chop the parsley and throw it in, then serve.

Typical values per serving when made using specific products in recipe