Linguine with clams, pancetta and rocket.

I’m a big fan of shellfish with scallops, langoustine and clams top of my list and luckily their season falls during our winter months. We are fortunate to have good fishmongers in this region with shops such as Sadliers and Rene Cusacks and excellent fishmongers trading at the U.L. Farmer’s Market and the Milk Market each Saturday. Be sure to use their expertise to establish where and how the fish has been caught/landed and make the most of their knowledge by asking for recipes or cooking suggestions. Cooking with shellfish is easy with most recipes ready in minutes. This to me is real fast food.

(serves 4)

500g best quality linguine (de cecco is good).
4 rashers of pancetta or smoked streaky bacon, cubed
Olive oil
1 garlic clove, crushed
2 red chillies finely chopped
1 kg clams in their shells (I like razor shell clams)
2 glasses of white wine
100g of rocket

Cook the linguine in salted boiling water according to packet instructions. Meanwhile, in a large hot pan, add olive oil and fry the pancetta until golden. Add the garlic, chilli and the clams, toss well and add the white wine. Cover the pan and allow to cook for approx two minutes until the clams have opened (discard any clams that haven’t opened). Remove the pan from the heat and add the drained linguine. Stir in the rocket and serve with fresh black pepper.

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