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clam and prawn linguini mark moriarty

Clam and Prawn Linguini With Garlic, Chilli and Parsley from Flavour by Mark Moriarty

A vongolein Italian, but my version includes prawns. I absolutely love prawns but feel free to leave them out. This Clam and Prawn Linguini is a quick dish to prepare that feels a little more sophisticated. Sit back and pretend the sun is shining on your back somewhere on the Amalfi coast.

Serves 2


  • 200g spaghetti
  • 5 tbsp olive oil, plus extra to finish
  • 3 garlic cloves, crushed
  • 1 chilli, finely diced 100g clams
  • 12 prawns, peeled and cleaned
  • 20g Parmesan, grated
  • Zest and juice of 1 lemon
  • 1 large handful of parsley, chopped sea salt


  1. Place the pasta in boiling, salted water and cook until just tender. This takes about 8 minutes.
  2. Meanwhile, in a non-stick frying pan, heat the olive oil over a medium heat. Add the garlic and chilli and cook for 2 minutes or until the garlic has started to turn golden.
  3. Add the clams and prawns and season with salt.
  4. Remove the pasta from the water and add to the pan with the seafood. Add a ladleful of pasta water, followed by the Parmesan, lemon zest and juice, and the parsley. Cook over a high heat until the sauce thickens and glazes the spaghetti. This takes about 2 minutes.
  5. Season with some more olive oil, lemon and salt and serve in warm bowls with a spoon to get the last of the sauce.
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