Linguine with clams, chilli & garlic recipe - Recipes - BBC Good Food

Check the clams - if any are open, give them a tap on the work surface - if they don't close, throw them away. Cook the pasta according to packet instructions.

Heat a really good slug of olive oil in a large shallow pan with a lid. Add the garlic and chilli and sizzle for a couple of minutes. Tip in the clams and wine, put the lid on and leave for a few minutes until all the clams are open (throw away any that stay closed).

Drain the pasta and tip into the clam pan with the parsley. Toss everything together and serve.