This Linguine with Clams is a direct, technique-driven pasta that builds flavour in layers rather than complexity. Infused olive oil with lemon peel, chili, garlic and parsley for an aromatic base. Artichokes cook down until tender and slightly creamy, clams  added just long enough to stay juicy, and the sauce is finished by emulsifying with pasta water. A final touch of fresh lemon zest sharpens everything and keeps the dish precise and balanced. 

Serves: 2, Prep time: 15 minutes, Cook time: 20 minutes

  • 200 g / 7 oz linguine
  • 200 g / 7 oz shelled clams (fresh or frozen, thawed if needed)
  • 2 medium artichokes (or 150 g / ~5 oz cleaned artichoke hearts)
  • 3 tbsp / 3 tablespoons extra virgin olive oil – EVOO
  • 2 wide strips lemon peel (no white pith)
  • 1 small fresh chili (whole)
  • 2 garlic cloves, lightly crushed
  • 2 tbsp / 2 tablespoons fresh parsley, finely chopped (plus extra to finish)
  • Zest of 1 lemon (very fine)
  • Salt, to taste
  • Freshly ground black pepper (optional)

Method

  • Prep the artichokes
    Clean and trim the artichokes down to the hearts. Peel the stems and cut them into small chunks, then slice the hearts thinly. Keep everything in water with a squeeze of lemon to prevent browning.
    💡Tip: The stems are fully edible once peeled and add extra texture and flavour—don’t discard them.
  • Infuse the oil
    Heat olive oil over medium-low. Add lemon peel, chili, garlic, and a little parsley. Let infuse gently for 3–4 minutes without browning.
  • Cook the artichokes
    Add drained artichokes, season lightly, and cook 8–10 minutes until tender, adding a splash of water if needed.
  • Add the clams
    Stir in clams and cook 2–3 minutes. Include their juices if using frozen.
  • Cook the pasta
    Boil in salted water until al dente. Reserve about ½ cup (120 ml) pasta water, then drain.
  • Emulsify
    Add pasta to the pan, tossing with a little reserved water to create a light, glossy sauce.
  • Finish and Serve
    Remove lemon peel, garlic, and chili. Add parsley and toss.  

           Finish Linguine with Clams, Artichokes and Lemon with other fine lemon zest and extra parsley. 

 

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