Pippies, chilli and lemon linguini
- 500g linguini
- 200ml olive oil
- 6 red bird's eye chillis, finely sliced
- 3 garlic cloves, finely sliced
- 200ml white wine
- 2kg baby clams or pippies
- 10 sprigs lemon thyme, washed
- 4 handfuls rocket
- 1 tbsp grated lemon rind
The perfect light lunch to be enjoyed while sitting somewhere with a water view and a warm breeze. The lemon rind is particularly refreshing.
Method
Cook pasta in boiling, salted water; drain and drizzle with a little oil and reserve. Heat olive oil over a high heat and fry chilli and garlic for three minutes. Add white wine and bring to the boil. Add clams and lemon thyme and cover with a lid. Cook, stirring occasionally, until clams open. Toss clams with the pasta, rocket and lemon rind and serve with crusty bread to mop up the sauce.
Serves 6
