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Linguine With Clams

by . Featured in EATING VINTAGE MINI, and HOW TO EAT

Introduction

One of the questions I'm asked the most is "What would be your last supper on earth". As I always have to explain, there just isn't enough time in the world to list everything that would have to be on my final menu, but however painfully truncated a list would have to be, it always, always includes this. Pasta with clams is an enduring and absolute frontrunner in my Desert Island Dishes.

I know an Italian would be horrified at the notion of using 150g / 5 ounces of pasta for just one person, but I cannot apologise. Nor do I for using linguine in place of the more traditional spaghetti; I prefer, here, the more substantial, more resistant and at the same time more sauce-absorbent tangle they make in the mouth.

A big bowl of this is my favourite solo supper. If you wanted to serve this as a starter, or a modest lunch, then by all means allow it to stretch to two.

For US cup measures, use the toggle at the top of the ingredients list.

One of the questions I'm asked the most is "What would be your last supper on earth". As I always have to explain, there just isn't enough time in the world to list everything that would have to be on my final menu, but however painfully truncated a list would have to be, it always, always includes this. Pasta with clams is an enduring and absolute frontrunner in my Desert Island Dishes.

I know an Italian would be horrified at the notion of using 150g / 5 ounces of pasta for just one person, but I cannot apologise. Nor do I for using linguine in place of the more traditional spaghetti; I prefer, here, the more substantial, more resistant and at the same time more sauce-absorbent tangle they make in the mouth.

A big bowl of this is my favourite solo supper. If you wanted to serve this as a starter, or a modest lunch, then by all means allow it to stretch to two.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Linguine with Clams
Photo by Jonathan Lovekin

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What 1 Other has said

  • This is my absolute favorite meal. I make it at least once a week, sometimes more. Like you I make it with Linguine instead of Spaghetti (I never eat Spaghetti because I don't like the mouth feel of it ... my Italian grandparents are rolling in their graves). I make it almost the same way that you do only I use 4 times the garlic and instead of wine or vermouth I grate some frozen lemon over it just before plating for the acidity.

    Posted by DonnaDNYC on 6th October 2018
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