Quick linguine with prawns, clams, garlic and chilli

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.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 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