Quick linguine with prawns, clams, garlic and chilli

Quick linguine with prawns, clams, garlic and chilli

Preparation time

1-2 hours

Cooking time

10 to 30 mins


Serves 4

Recommended by

People often tell me that cooking with shellfish is something which they find intimidating. It is really a case of just bunging the shellfish into the pan, then standing back and letting the hob do the work for you.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook


  • 350g/12oz dried linguine or spaghetti pasta (regular or whole wheat)
  • 3 tbsp extra virgin olive oil, plus extra for drizzling
  • 2 large banana shallots, finely diced
  • 3 garlic cloves, very finely chopped
  • 2 red chillies, seeds removed (if you like less heat) and finely chopped
  • 400g/14oz raw, peeled tiger prawns, deveined (about 600g/1lb 5oz frozen weight)
  • 400g/14oz clams in their shells, washed thoroughly (ideally soaked them in cold water for an hour), discard any that remain open when tapped
  • 1 glass white wine (about 150-200ml/5-7fl oz)
  • 1 small bunch parsley, roughly chopped (about 3 tbsp chopped)
  • flaked sea salt and freshly ground black pepper
  • 70g/2½oz rocket
  • 1 small lemon, cut into 4 wedges