Clam Linguini with Red Pepper and Sundried Tomatoes

Clam Linguini

Clam linguini is best enjoyed al fresco on a warm summer evening with a glass of white wine as you smell the sea and hear the waves draw in at the end of a long day. Did i set the mood correctly?

Ingredients

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

Method

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. 

Watch us cook instead


Clam Linguini

Clam Linguini with Red Pepper and Sundried Tomatoes

5 from 1 vote
Clam linguini is best enjoyed al fresco on a warm summer evening with a glass of white wine as you smell the sea and hear the waves draw in at the end of a long day. Did i set the mood correctly?
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Gibraltar, Mediterranean
Servings: 2
Author: Mama Lotties

Ingredients

  • linguini
  • 3 garlic cloves
  • fresh clams
  • 1 glass rose wine
  • sundried tomato paste
  • red pepper paste
  • olive oil
  • fresh parsley leaves

Instructions

  • Finely chop your garlic cloves and fry them in a pan with a generous drizzle of olive oil.
  • Prepare a large pot with boiling water and season with salt, then place your linguini inside and leave to cook.
  • 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.
  • 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.
  • Finish off with a sprinkling of fresh parsley on top.
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