Clam linguine with turmeric and coriander

3:11 AM | Labels: English Food, olivemagazine, UK Food

Linguine with clams, turmeric and coriander

This clam linguine recipe, a twist on the classic spaghetti vongole, was written by Sabrina Ghayour, inspired by her travels in Venice. She says: “I quickly fell head over heels in love with this Italian city and its wonderful history and culture. But its food and traditions are what inspire me most. Venice was once one of the most important trading posts in the world, bringing all kinds of unusual ingredients into Europe from the east and beyond. The Rialto market spins me into sensory overload: there are shrimps, clams, snails and wonderfully fresh fish, and an array of colourful fruits and vegetables. Spaghetti alle vongole is hands down my favourite pasta and I eat it daily in Venice, sometimes even twice. This version is quite different but with a nod to the old Venetian love for importing spice, I felt it to be a perfectly respectable homage to the classic.”

100
Total time 20 minutes
Difficulty Easy

Ingredients

linguine or spaghetti 400g
olive oil 2 tbsp
garlic 6 large cloves, thinly sliced
fresh turmeric 3 fingers (about 6-7cm each), washed and very finely grated
dried chilli flakes 1 tsp
clams 1kg, cleaned
white wine 250ml
salted butter 100g, diced
baby plum tomatoes 200g, halved
coriander a small bunch, roughly chopped, including stalks

Method

Step 1

Cook the pasta in a large pan of salted boiling water until just al dente. Drain, reserving some of the cooking water.

Step 2

Meanwhile, heat the olive oil in another large pan and stir in the garlic, turmeric and chilli flakes, letting them sizzle gently for 1-2 minutes. Add the clams, stirring quickly to coat. Season generously then add the wine and stir again. Cover with a lid and leave for a couple of minutes to cook.

Step 3

Take off the lid, stir again and tip in the pasta, the butter, tomatoes and a couple of spoonfuls of the pasta cooking water. Stir and allow the liquid to reduce slightly and coat the pasta. Taste and season again, if needed, then toss through the coriander and serve immediately.