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Fettucine with clams


A great, simple, summery dish.


Serves 2, generously


2 portions fresh pasta in long strips (or 200g dried pasta)

500g fresh, live clams

3 cloves of garlic, finely chopped

1 lemon

50g butter

a splash of white wine

a bunch of parsley, finely chopped

a generous pinch of crushed dried chilli


Put a large pan of water on to boil for the pasta.


Rinse and scrub the clams, discarding any with broken shells or ones that do not close when tapped sharply.


Over a medium heat, melt the butter with a little olive oil in a large pan (large enough to contain the clams and the pasta together). Add the garlic and chilli and fry gently without colouring. Add the white wine and the juice of half the lemon to the pan.


Cook the pasta according to packet instructions (fresh will only take a few minutes). About 2 minutes before the pasta is ready, tip the clams into the butter/lemon mix, cover with a tightly fitting lid and turn the heat. Shake the pan gently from time to time.


Drain the pasta and check the clams. After a few minutes, they should almost all have opened. Discard any that haven't opened during cooking, and tip the pasta into the clams cooking pot. Add the parsley, stir to combine and serve immediately with the remaining half lemon cut into wedges and served on the side.

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