Linguine with clams, cherry tomatoes and parsley

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Clams400 g
• Cherry tomatoes150 g
• Extra virgin olive oil10 g
• Garlic1 clove
• White wine30 ml
• Chili pepper0.5
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

Method

1. If the clams aren't already purged, leave them for an hour in a bowl of cold salted water so they release their sand; then rinse them and discard any with broken shells.
2. Put a pan of water on for the pasta. Meanwhile wash the cherry tomatoes and quarter them; chop the parsley.
3. In a large frying pan warm the oil over a low heat with the crushed garlic and the chilli for 1–2 minutes, until the garlic is golden; turn the heat up high, add the clams, pour in the white wine and cover. Cook for 3–4 minutes, shaking the pan, until they open; discard any that stay closed.
4. Remove the garlic, add the tomatoes and cook for 2–3 minutes over a medium heat, until they just soften.
5. Cook the linguine in lightly salted water and drain them 2 minutes early, keeping a ladleful of cooking water; finish cooking them in the pan with the sauce, stirring over a high heat until the liquid comes together and turns creamy.
6. Turn off the heat, finish with the chopped parsley and serve straight away.