Linguine with clams, sherry and pickled peppers
Ingredients
- 325g linguine
- 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
Method
Bring a large saucepan of water to the boil. Add linguine and cook according to packet instructions.
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.
Drain linguine and toss with clam mixture to combine.
Season linguine and clams with cracked black pepper and serve with lemon wedges.
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