You’ll be happy as a clam if you try this different and extremely good pasta dish.
Clams are cooked with some fino sherry and then tossed with spicy, pickled peppers (I used hot banana peppers). Nice and light with just the right balance of heat. The splash of lemon livens all of the flavors up.
Linguine With Clams, Sherry, And Pickled Peppers
600g fresh palourde or other small clams
2 crushed garlic cloves
100ml fino sherry
3-4 finely chopped hot pickled peppers (guindillas)
Extra-virgin olive oil
Ground pepper and Parmesan to serve, if you like
1. Soak the clams in cold salted water for 30 minutes to remove any grit.
2. Cook the linguine according to the package instructions.
3. Meanwhile, heat a drizzle of olive oil in a sauté pan and warm through 2 crushed garlic cloves until softened and fragrant. Pour in the fino sherry, then bring to the boil for a minute.
4. Immediately add the drained clams and cover the pan tightly with a lid. Cook for a few minutes, shaking the pan occasionally, until all the clams have opened. Discard any clams that remain closed.
5. Stir in the hot pickled peppers.
6. Drain the pasta, then toss with the clams and sauce. Squeeze over lemon juice and drizzle with extra-virgin olive oil.
Recipe from Delicious Magazine
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