Whether it is summer or winter, this recipe is guaranteed to satisfy. Featuring flavourful squid ink linguine with juicy clams, fresh lemon, and parsley, it's a dish packed with incredible flavours and textures that's quick to whip up.

4 Tbsp olive oil
handful Italian parsley, chopped
4 cloves garlic
10 cherry tomatoes, halved
1/2 tsp Espelette pepper
1kg small clams
250ml white wine
400g Rustichella squid ink linguine
Sal de Añana spring salt
2 Tbsp Pons capers
Splash lemon juice

Heat a frying pan over high heat. Add olive oil and fry the garlic, parsley, espelette pepper, and tomatoes for a few minutes, stirring to combine.

Add the clams and wine to the pan. Cover with a lid and simmer for a few minutes or until the clams have opened up.

Meanwhile, cook linguine in a large pot of boiling salted water until al dente, approximately 7-10 minutes. Drain the pasta and add it to the frying pan with the clam mixture.

Finish by adding extra parsley, a drizzle of olive oil, and a splash of lemon juice. Gently mix everything together to coat, then serve immediately.



Sold Out