Clam Linguini with Red Pepper and Sundried Tomatoes


  • Linguini
  • 3 Garlic Cloves
  • Fresh Clams
  • 1 Glass Rose Wine
  • Sundried Tomato Paste
  • Red Pepper Paste
  • Olive Oil
  • Fresh Parsley Leaves


1, Finely chop your garlic cloves and fry them in a pan with a generous drizzle of olive oil.

2, Prepare a large pot with boiling water and season with salt, then place your linguini inside and leave to cook.

3, Now get your clams, make sure they are all good ones and open, if you want you can use precooked frozen ones as a  little cheat, and add them to the pan with the garlic and oil. Cover these with a table spoon or two of each of the pastes, stir the ingredients together and leave, covered, for a few minutes to steam.

4, After a few minutes, check on the clams, give it a good stir and if they are all opened and cooked, ie, they are not see-through, then drain your pasta and add this to the pan. OR, drain the pasta, serve on plates and then using a ladle pour the clams and sauce over the pasta.

5, Finish off with a sprinkling of fresh parsley on top.