Clam and Ouzo Linguine with Lemon Zest

Ingredients

• 1000 g fresh clams, scrubbed
• 350 g linguine
• 80 ml ouzo
• 4 garlic cloves
• 1 lemon
• 25 g flat-leaf parsley
• 4 tbsp olive oil
• 0.5 tsp chilli flakes

Method

1. 1

   Cook the linguine in a large pan of well-salted boiling water until just al dente, reserving a mugful of pasta water before draining.

2. 2

   Meanwhile, discard any open clams that don't close when tapped. Heat the olive oil in a large, deep pan over a high heat, add the crushed garlic and chilli flakes, and fry for 30 seconds.

3. 3

   Add the clams and pour over the ouzo. Cover immediately and cook for 3–4 minutes, shaking the pan, until all the clams have opened. Discard any that remain shut.

4. 4

   Add the drained linguine to the clam pan with a splash of pasta water and toss well over the heat.

5. 5

   Squeeze over the lemon juice, add the zest, and scatter with chopped parsley. Toss once more and serve immediately.