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Seafood linguine with chilli Recipe

Seafood linguine with chilli Recipe

Linguine pasta cooked with mussels, clams, chilli and white wine.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(108 votes) 3.8/5
Pour people
  • Linguini : 480 g
  • Clam(s) : 250 g
  • Mussel(s) : 400 g
  • Red chilli(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • Flat leaf parsley : 0.5 bunch
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Dry white wine : 50 ml
  • Olive oil : 2 Tbsp
  • ETAPE 1

    Thoroughly clean the mussels and clams.

  • ETAPE 2

    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.

  • ETAPE 3

    Pick and finely chop the parsley and the garlic. Cut the chillis in half, remove the seeds and then finely dice.

  • ETAPE 4

    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.

  • ETAPE 5

    Season with freshly ground black pepper to serve.

Chef's tip

«Discard any clams or mussels that do not open during cooking.»

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