Linguine and clams with fennel and orange salad

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Gennaro Contaldo
From Saturday Kitchen


For the salad

  • 1 fennel bulb, thinly sliced and green fronds reserved for garnish
  • 1 orange, peeled and sliced
  • 50g/1¾oz Taggiasca olives, stones removed and left whole
  • 2 tbsp extra virgin olive oil
  • ½ orange, juice only
  • salt and freshly ground black pepper
  • 50g/1¾oz pomegranate seeds, to garnish

For the linguine

  • 200g/7oz linguine
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, finely sliced
  • 500g/1lb 2oz clams, scrubbed and debearded
  • 125ml/4fl oz white wine
  • handful fresh flatleaf parsley, roughly chopped
  • squeeze lemon juice
  • 1 tomato, seeds removed and finely chopped
  • 50g/1¾oz breadcrumbs, toasted
  • crusty bread, to serve
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