Thoroughly clean the mussels and clams.
Cook the linguine in a large amount of salted water. Once cooked, drain the pasta, place in a large serving dish and drizzle with olive oil.
Pick and finely chop the parsley and the garlic. Cut the chillis in half, remove the seeds and then finely dice.
Heat a wide sauce pan and add a drizzle of olive oil. Add the clams, mussels, white white, garlic, chilli and the parsley. Cover with a lid and cook until the shellfish are open. Add the linguine to the pan and warm through.
Season with freshly ground black pepper to serve.
«Discard any clams or mussels that do not open during cooking.»