DINNER AT HOME
Razor-clam linguine with parsley & lemon
A simple, alcohol-free seafood pasta for an adventurous weekend dinner.
- Serves
- 4 generously
- From scratch
- 35 min
- Morning with prep done
- Dinner
Ingredients
4 generous portions · metric quantities
- 1200 g live razor clams from an approved seafood supplier, cleaned as advised by the supplier
- 350 g dried linguine
- 20 ml olive oil
- 6 g garlic, peeled and finely sliced
- 100 ml water
- 15 ml lemon juice
- 15 g parsley, chopped
- 1 g chilli flakes, optional
- 2 g salt, only if needed
Method
Check shellfish
Sink + bowl
Keep clams refrigerated until cooking and follow the supplier’s cleaning instructions. Discard broken shells and any clams that show no movement or response when gently touched. Rinse off sand. Use commercially sourced shellfish; do not use unverified gathered clams.
Cook pasta
Large saucepan
Cook linguine according to packet instructions, reserving 200 ml pasta water before draining.
Cook clams
Wide deep pan + lid
Heat olive oil over medium heat. Add garlic and optional chilli, stirring for 1 minute without browning. Add clams and 100 ml water. Cover and steam for 5–7 minutes, shaking occasionally, until shells open and flesh is opaque and cooked. Discard any unopened clams.
Combine
Tongs + fine sieve
Lift clams out; remove meat from shells and cut into bite-sized pieces. Strain the pan liquid through a fine sieve lined with clean muslin to remove grit, then return liquid to the pan. Toss with linguine, clam meat, lemon and parsley for 1 minute. Add reserved pasta water as needed and taste before adding salt. Serve immediately. No Bimby stage is needed.
Kitchen notes
Contains molluscs and wheat. Preparation time excludes any supplier-recommended purging or cleaning time.
Recipe development draft; not yet kitchen-tested. Timings are guides: check texture and doneness. Bimby settings are manual settings, not an official Guided Cooking programme.