BIG TONI’S ITALIAN KITCHEN

Prawn and Clam Linguine                         July 2017

This is a simple and delicious meal to make for the family but it delvers on taste. If you are fish lover you will love this dish, it would make a great starter to the Roast Turbot with vegetable risotto

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For 4 to 6 people you will need:

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  •     60ml olive oil 
  •     2 cloves garlic crushed
  •     24 medium raw prawns, peeled
  •     300ml water 
  •     500g linguine 
  •     Sea Salt 
  •     24 Clams, in the shell scrubbed 
  •     ¼ tsp chilli flakes 
  •     1 tin of Italian tomato’s
  •     Black pepper
  •     Handful of flat-leaf parsley chopped

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How to make:

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Heat half the olive oil in a pan, add the garlic. 

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Add the tin of tomato’s and a splash of white wine; simmer with lid off until the tomato and oil separate about 15 minuets.

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Cook linguine in lots of salted boiling water for 10 minutes or 

until al dente. 

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In a separate pan cook the clams in a little white wine until they open, discard any that don’t, put the open clams to one side and drain the liquid through a fine sieve into the pan containing the tomato’s

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Add the prawns, bring to a low simmer if necessary, reduce liquor to sauce consistency, then season with a pinch of salt and the pepper. Add well-drained pasta and parsley and the cooked clams; toss together. 

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Don’t over cook the clams or prawns or they will become rubbery.

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Serve immediately.

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"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.

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From all good supermarkets.