Linguine Alle Vongole
2 tbsp olive oil
1 onion, diced
3 garlic cloves, crushed
1 red chilli, finely chopped
250ml/8fl oz/1 cup white wine
grated zest of 1 lemon
2 x 200g/7oz cans clams, drained
salt and ground black pepper
bunch of fresh parsley, chopped
1 Heat the oil in a very large pan and gently fry the onion for 5 minutes. Add the garlic and chilli and cook for 1 minute.
2 Add the wine and let it bubble until reduced by half. Stir in the lemon zest and season with salt and pepper.
3 Meanwhile, cook the linguine in a large pan of lightly salted boiling water according to the pack instructions.
4 Add the clams to the sauce and simmer gently for about 2–3 minutes to warm them through.
5 Drain the linguine and toss with the clam sauce and parsley. Divide among four shallow bowls and serve.