Linguine vongole- NINO ZOCCALI

Bring a large pot of salted water to the boil. Cook the pasta (Linguine Neri) for about 3 -4 minutes or according to the instructions on the packet, then drain.

Heat a large, heavy - based saucepan over a high heat. Add ¼ cup of extra virgin olive oil and, when hot, remove from heart. Add the Red Emperor and clams to the pan, (fish skin side down) cover, then, return to the heat and cook for about 2 - 3 minutes. Remove again from the heat; add the chilli, garlic and white wine. Cover and cook for a further 2 - 3 minutes.

When the fish is cooked and the vongole opened, remove the pan from the heat and add the cooked pasta. Season with sea - salt and freshly ground black pepper, and add a generous splash of extra virgin olive oil and the parsley. Mix well and serve.