Heat oil in a pan with crushed garlic over a low heat (be careful not to burn garlic). Add the clams (lightly rinse in seive under tap first) and then add half the chopped parsley. Move everything around gently making sure the clams are completely doused with oil. They will burst open releasing all the wonderful juices and taste of the sea, let it all simmer away (not bubble) for 10 minutes or so. Throw in the chopped chilli for the last couple of minutes.
Bring a pan of water to the boil and add the linguini with a pinch of salt and olive oil, cook for a good 8 - 14 minutes depending on how you like your pasta, al dente being the more preferable cook for the least time. Serve the linguini onto plates and spoon over the clams. Sprinkle on the rest of the parsley and serve with crusty white bread and a wedge of lemon.
This is a very straight forward dish that looks lovely and colourful and is incredibly flavoursome. Try not to burn the garlic and remember to save half your parsley until the end.
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