Linguine with clams, sherry, and pickled peppers

Linguine with clams, sherry, and pickled peppers
  • Serves icon Serves 4

Quick, easy and a little bit special – linguine with clams, sherry and pickled peppers isn’t just your average weeknight pasta dish.

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
Calories
412Kcals
Fat
6.4g (1g saturated)
Protein
17.5g
Carbohydrates
63.8g (2.4g sugar)
Fibre
3.8g
Salt
0.4g

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

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.
  4. 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.
  5. 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.

delicious. tips

  1. 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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