Clam linguine recipe

Name: Clam linguine recipe
Yield: 4
Ingredients: 400g linguine; 50g unsalted butter, chopped; 1 tbs extra virgin olive oil; 4 garlic cloves, finely chopped; Finely grated zest of 1 lemon, plus 1 tbs lemon juice; 1 x 500ml Campbell’s Premium Sustainable Fish Stock; 1kg pot-ready clams (vongole) or pipis; 1/3 cup single cream; 1 cup chervil leaves; 2 tbs finely chopped chives

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by Manu Feildel

Restaurant Critic

Jul 28, 2018

Adding clams to this dish is a great way adding texture to this creamy pasta dish.

400g linguine
50g unsalted butter, chopped
1 tbs extra virgin olive oil
4 garlic cloves, finely chopped
Finely grated zest of 1 lemon, plus 1 tbs lemon juice
1 x 500ml Campbell’s Premium Sustainable Fish Stock
1kg pot-ready clams (vongole) or pipis
1/3 cup single cream
1 cup chervil leaves
2 tbs finely chopped chives

Method

1.

Cook pasta according to packet instructions. Drain and keep warm.
2.

Meanwhile, heat butter and oil in a heavy-based saucepan over medium-low heat. Add garlic and lemon zest, and cook, stirring, for 4 minutes or until soft. Increase heat to high, add stock and bring to the boil. Cook for 10-12 minutes or until reduced slightly.
3.

Add clams, cover with a lid and cook for 2-3 minutes or until clams are cooked and shells open. Add cream and lemon juice, season and stir to combine. Toss pasta through sauce and divide among serving bowls. Sprinkle with chervil, chives and freshly ground black pepper.