Originating in Venice, this dish is historically considered 'Peasant food' - we beg to differ!
Set up a pan of boiling salted water, add the linguine and cook until just tender, stirring occasionally.
Whilst the linguine is cooking, heat the olive oil in a pan and add the chilli, clams, garlic, shallots and anchovies and cook for 1 to 2 minutes.
Add wine and the lemon juice and bring to the boil (add the tomatoes now if required).
Add the spaghetti and chopped parsley, toss through until evenly coated.
- Seafood Ingredients:
1 kg Clams
1 small tin of Anchovy fillets
- Other Ingredients
- 1 packet Linguine
- Extra Virgin Olive Oil
- Chopped Chilli chopped
- Chopped Shallots and Garlic
- Chopped Tomatoes (optional)
- White wine
- Juice of 1 lemon
- Chopped Parsley
Publication Date: January 28, 2015