Masterclass - Clams - James Martin Chef

Name: Masterclass - Clams - James Martin Chef
Ingredients: 300g linguini; 1 k clams; 50ml olive oil; 4 garlic cloves, crushed; 100ml white wine; 1 green chilli, diced; 1 lemon, zested and juiced; 1 small bunch parsley, chopped; 300g grated tomato pulp; 3 cloves garlic, sliced; 100g chorizo, sliced; 300g clams; In a large pan with boiling salted water, cook the pasta as per pack instructions. Drain and keep some of the pasta water.; Heat the oven to 250C; Pop the garlic and tomatoes into ovenproof dishes. Pop in the chorizo and sit the clams on top.; Place in the oven for 8 minutes, until all the clams have opened, and finish with chopped parsley.

www.jamesmartinchef.co.uk

Clams Two Ways! Clam Vongole hailing from Italy and Baked Clams hailing from Spain. James uses Palourde Clams which are native to the UK.

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Ingredients

300g linguini
1 k clams
50ml olive oil
4 garlic cloves, crushed
100ml white wine
1 green chilli, diced
1 lemon, zested and juiced
1 small bunch parsley, chopped
300g grated tomato pulp
3 cloves garlic, sliced
100g chorizo, sliced
300g clams
In a large pan with boiling salted water, cook the pasta as per pack instructions. Drain and keep some of the pasta water.
Heat the oven to 250C
Pop the garlic and tomatoes into ovenproof dishes. Pop in the chorizo and sit the clams on top.
Place in the oven for 8 minutes, until all the clams have opened, and finish with chopped parsley.