Clam, White Wine and Turmeric Linguine

Cook the linguine in boiling salted water until al dente, then drain and reserve a cup of the cooking water. Meanwhile, fry the garlic, chilli flakes and turmeric in the oil for 2 mins, then add the clams and stir quickly to coat. Season well, tip in the wine, then cover with the lid and leave for 3 mins to steam or until the clams open.
Remove the lid, stir well and tip in the pasta, butter, tomatoes and a splash of cooking water. Stir and allow the liquid to slightly reduce. Toss through the coriander, season with black pepper and serve.

20 mins

4 serving

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