Linguine with clams, sherry and pickled peppers
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Time to make:
15 mins (Hands-on time: 5 mins, Cooking time: 10 mins)
$2.45 per serve
(at time of publication)
Full ingredients list:
2 tablespoons olive oil
2 garlic cloves, crushed
100ml dry sherry
500g cooked white clams in shells, thawed if frozen
3–4 hot pickled peppers, finely chopped
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Bring a large saucepan of water to the boil. Add linguine and cook according to packet instructions.
Step 2 Meanwhile, heat olive oil in a large non-stick frying pan (that has a tight-fitting lid) and set over high heat. Add garlic and cook gently for 2 minutes. Add sherry and bring to the boil; cook for 3 minutes. Add clams and cover pan tightly; cook, shaking pan occasionally, for 1–2 minutes, or until hot. Add peppers and stir.
Step 3 Drain linguine and toss with clam mixture to combine.
Step 4 Season linguine and clams with cracked black pepper and serve with lemon wedges.
Can’t find clams? Swap them for 200g unshelled cooked prawns or mussels.
Toss pasta through the sauce in the pan before serving, rather than spooning the sauce on top. This evenly coats the pasta to ensure it’s full of flavour and doesn’t need salt.
Stop pasta from sticking to itself by using a large saucepan and plenty of water, and make sure you stir for the first one to two minutes of cooking.
Serve this satisfying pasta dish with a large leafy green salad to enjoy a balanced, fibre-rich meal.
About this recipe
First published: September 2014