Linguine with clams, sherry, and pickled peppers
- Published: 30 Apr 13
- Updated: 18 Mar 24
Quick, easy and a little bit special – linguine with clams, sherry and pickled peppers isn’t just your average weeknight pasta dish.
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Serves 4
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Ingredients
- 600g fresh palourde clams
- 350g linguine
- Drizzle of olive oil
- 2 crushed garlic cloves
- 100ml fino sherry
- 3-4 finely chopped hot pickled peppers (guindillas)
- Lemon juice
- Extra-virgin olive oil
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Method
- Soak the fresh palourde clams in cold salted water for 30 minutes to remove any grit.
- Cook the linguine according to the pack instructions.
- Meanwhile, heat a drizzle of olive oil in a sauté pan and warm through 2 crushed garlic cloves until softened and fragrant. Pour in the fino sherry, then bring to the boil for a minute.
- Immediately add the drained clams and cover the pan tightly with a lid. Cook for a couple of minutes, shaking the pan occasionally, until all the clams have opened. Discard any that remain closed.
- Stir through 3-4 finely chopped hot pickled peppers (guindillas). Drain the pasta, then toss with the clams and sauce. Squeeze over lemon juice and drizzle with extra-virgin olive oil.
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- Recipe from May 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 412Kcals
- Fat
- 6.4g (1g saturated)
- Protein
- 17.5g
- Carbohydrates
- 63.8g (2.4g sugar)
- Fibre
- 3.8g
- Salt
- 0.4g
delicious. tips
Use plenty of salt in your cooking water – about 2 tbsp fine salt to every litre of water. The pasta absorbs the water, becoming properly seasoned.
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