-
1
It's all about timing.
-
2
Get a deep pan of salted water on the boil while you clean the clams by washing them vigorously under cold running water.
-
3
Scrub if necessary and discard any clams that are cracked or remain open when tapped.
-
4
When your water has started to fully boil, place the linguine in carefully and stir slowly once or twice.
-
5
Add a slug of olive oil to the water and bring down to a gentle boil.
-
6
Meanwhile, put a very wide frying pan on a medium flame and heat 2 more tablespoons of olive oil.
-
7
When the pasta has been boiling for about 3 1/2 minutes, it means it has about 3 1/2 more minutes to go before being perfectly al dente.
-
8
It is essential that neither the clams nor the pasta overcook.
-
9
Be very strict with timings.
-
10
So now throw the clams into the hot oil pan, add the dried chilli, a pinch of salt and the garlic and stir until the clams start to open.
-
11
This will take no more than 2 minutes.
-
12
Discard any clams that are still closed.
-
13
Add the white wine and cover the pan with a lid.
-
14
Drain the pasta just retaining a small amount of the cooking water.
-
15
Quick.
-
16
Toss the pasta into the clams with the retained cooking water and add the chopped parsley, a few more glugs of olive oil and stir all the ingredients through.
-
17
Take off the heat and check the seasoning.
-
18
Your pan will be a steaming mini masterpiece.
-
19
Put it onto the table with 4 large shallow bowls, 4 forks, a big bowl to throw the empty shells into, a bottle of chilled Sauvignon Blanc and some crusty bread (ignore what the purists say about never serving bread with pasta - how else are you going to slurp up those lovely juices at the end?).
-
20
Forget all conversation for the next 10 minutes.
