Littleneck Clams with wine, lemon garlic & chilli

Contributed By

Published

Ingredients

  • 1 1kg Westhaven littleneck clams
  • 1 3/4 cup Chopped flat leaf parsley
  • 1 4 big garlic cloves
  • 1 1 Hot red chilli
  • 1 4 tbsp Good olive oil
  • 1 200gm Pasta (fettuccine)
  • 1 1 Lemon juice, zest of lemon

Preparation

  1. Place the olive oil, parsley, garlic, chilli and in a heavy pan and infuse over a low heat until sautéed but not coloured.
  2. Meanwhile cook your pasta according to the directions.
  3. Turn up the heat to your pan and add the Westhaven Clams. Put all the clams in and add a splash of wine. Cook with a lid on. After 4-7 minutes the shells will open. Keeping the lid on shake the pan so that all the shells will cook evenly. Check that all the shells have opened. Add ground black pepper and lemon juice.
  4. Place the pasta on serving dish, add the clams and garnish with parsley and lemon zest