Make this delicious clam linguine recipe


The addition of mussels and chilli to the classic clam linguine recipe makes this a far more interesting meal. Serve this deliciously simple dish with Bruna Majé 2012 which is fruity with flavours of peaches and apricots.


  • 1kg mussels, cleaned
  • 1kg small clams, cleaned
  • 6tbsp olive oil
  • 100ml dry white wine
  • 2 garlic cloves, finely diced
  • 1 small red chilli, chopped (optional)
  • 400g linguine
  • bunch of flat-leaf parsley, finely chopped
  • extra virgin olive oil


For the sauce, put the mussels and clams in a large saucepan with the olive oil, wine, garlic and chilli, if using. Bring to the boil with the lid on then cook for a further 10 minutes before removing from the heat. Discard any mussels that haven’t opened. Remove the meat from the shells (reserving a few for use as a garnish) and keep to one side. Discard the empty shells.

In the base of the pan there will be a sauce made of oil, wine, juices from the shells, garlic and chilli. Keep this warm.
In a separate pan, cook the pasta in plenty of boiling salted water until al dente, about 6-7 minutes. Drain and add the pasta to the sauce. Add salt, lots of pepper and the parsley, along with the shellfish flesh.
Divide between 4 plates, adding a few drops of extra virgin olive oil and the few remaining shell-on mussels. Serve immediately.


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