SPAGHETTI IN CLAM SAUCE
Ingredients Clams 1500 gm, linguine pasta 900 gm, butter 150 gm, extra virgin olive oil 150 ml, finely chopped garlic 50 gm, chopped red chilly 10 gm, white wine 750 ml, zest of lemon Method 1. Rinse the clams in cold running water. Put them into a large bowl with cold water. Salt generously and leave for a couple of hours. Drain and rinse well to remove any grit or sand. 2. Put linguine into a large pan of salted boiling water and cook until nearly done. 3. Put butter and olive oil in a large pan over medium heat and soften the garlic and chilli. 4. Add drained clams and turn up the heat. Pour in the wine, cover and leave until most of them have opened. Discard any that are still closed. 5. Drain the linguine and add to pan. Toss well and leave for a minute, then stir in the parsley, lemon zest, season to taste and serve.
470 per dish