Clam, White Wine and Turmeric Linguine

Charmaine Lu -

  • 400g linguine
  • 6 sliced garlic cloves
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 1kg live clams, cleaned
  • 250ml dry white wine
  • 100g diced butter
  • 200g baby yellow tomatoes, halved
  • Chopped coriander
  • 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