Good Housekeeping//Hearst Owned

Clams with Chilli

Name: Clams with Chilli
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 300 g (11oz) linguine; 900 g (2lb) clams in their shells; 2 tbsp. olive oil; 1 crushed garlic clove; 1 finely chopped red chilli; 4 deseeded and chopped tomatoes; 150 mL (1/4 pint) light dry white wine; 2 tbsp. freshly chopped parsley

This pasta dish is simple but special

By The GH Kitchen TeamPublished: 12 January 2008

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Yields:

Prep Time:

10 mins

Cook Time:

8 mins

Total Time:

18 mins

Ingredients

300 g (11oz) linguine
900 g (2lb) clams in their shells
2 Tbsp. olive oil
1 crushed garlic clove
1 finely chopped red chilli
4 deseeded and chopped tomatoes
150 ml (1/4 pint) light dry white wine
2 Tbsp. freshly chopped parsley

Directions

1. Step 1
  Cook 300g (11oz) linguine according to the packet instructions
2. Step 2
  Wash and scrub 900g (2lb) clams in their shells. Heat 2tbsp olive oil in a large pan. Add 1 crushed garlic clove, 1 finely chopped red chilli and 4 deseeded and chopped tomatoes. Fry for 4min, stirring gently.
3. Step 3
  Add the clams and 150ml (¼ pint) light dry white wine. Cover the pan with a lid and cook over a high heat for 3-4min until the clam shells spring open - discard any that remain closed.
4. Step 4
  Drain the pasta, return to pan, then add the clams with the sauce and 2tbsp freshly chopped parsley. Toss together gently and serve immediately.

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time