Linguine with clams, sherry, and pickled peppers

Method

1. Soak the fresh palourde clams in cold salted water for 30 minutes to remove any grit.
2. Cook the linguine according to the pack instructions.
3. 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.
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5. 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.
6. 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.