Prawn and Clam Linguine

Cook the pasta in boiling salted water until al dente. Meanwhile, heat the oil and half the butter in a large pan and fry the chilli, garlic and parsley stalks for a minute, then add the prawns and the clams. Stir well and pour in the wine.
Once the clams have opened (discard any that remain closed) and the prawns are pink, stir in the drained linguine. Finish with a good squeeze of lemon and the zest, the chopped parsley and the remaining butter. Leave to sit for 5 mins, then serve with more lemon for squeezing and a good grind of black pepper.

20 mins

2 serving

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