Print
Total:
50 min
Active:
50 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 12 ounces dried linguine or spaghetti (regular or whole-wheat)
  • Flaked sea salt and freshly ground black pepper 
  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling 
  • 2 large shallots, finely diced 
  • 3 cloves garlic, very finely chopped 
  • 2 red chiles, seeds removed (if you like less heat) and finely chopped 
  • 14 ounces peeled and deveined tiger prawns (about 1 pound 5 ounces frozen) 
  • 14 ounces clams in their shells, scrubbed (see Cook's Note) 
  • 1 glass white wine (about 5 to 7 fluid ounces) 
  • 1 small bunch parsley, roughly chopped (about 3 tablespoons chopped) 
  • 2 1/2 ounces arugula
  • 1 small lemon, cut into 4 wedges 

Directions

Cook the pasta in a large saucepan of boiling water according to the packet instructions, adding salt to flavor and some oil to stop the pasta from sticking, if desired.

Meanwhile, put the oil in a large saucepan (that has a tight-fitting lid) over medium heat. Add the shallots and gently fry until softened, stirring from time to time, 8 to 10 minutes. Add the garlic and chiles and cook for a couple minutes more.

Add the prawns and cook for 1 minute, stirring occasionally. Add the clams and white wine, bring to a boil and then cover with a lid. Cook until the clam shells have all opened (discard any that don't) and the prawns have turned from grey to pink, 4 to 5 minutes.

Once the pasta is cooked, drain well, tip it in on top of the shellfish and mix together well. Stir the chopped parsley through and season to taste with sea salt and black pepper.

Pile into serving bowls, drizzle with an extra bit of olive oil, scatter the arugula over, top with a good grinding of black pepper and serve each bowl with a wedge of lemon.

Cook's Note

It's important to wash clams in their shells thoroughly before cooking. Ideally, they should be soaked in cold water for an hour before cooking. Discard any that remain open when tapped.

Categories:

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Lemon Linguine

Recipe courtesy of Nigella Lawson

Linguine Crab

Recipe courtesy of Ruth Rogers

Linguine with Walnuts: Linguine alle Noci

Recipe courtesy of Mario Batali

Linguine with Sea Urchins

Recipe courtesy of Mario Batali

Linguine with Clams

Recipe courtesy of Nadia G

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Unwrapped

6pm | 5c

Duff Till Dawn

7:30pm | 6:30c
On Tonight
On Tonight

Crazy Cookie Builds

8pm | 7c

Crazy Cookie Builds

8:30pm | 7:30c

Unwrapped

9pm | 8c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Crazy Cookie Builds

12:30am | 11:30c

Unwrapped

1am | 12c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here