Prawn and Clam Linguine
Prawn and Clam Linguine



  • 300g live clams, cleaned
  • 200g linguine
  • 2 tbsp olive oil
  • 40g butter
  • 3 crushed garlic cloves
  • 1 diced red chilli
  • 25g chopped parsley, stalks and leaves separated
  • 200g halved raw peeled king prawns
  • 100ml white wine
  • 1 lemon, zest and juice
  • 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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