In a large pot of boiling salted water, cook the linguine for about 10 minutes or until al dente.

You'll also notice a choice between ocean and sea chopped clams. Ocean clams have a bolder flavor and more tender texture, while sea clams are the opposite. Either work just fine for pasta ...

Drain the spaghetti here (11) and continue cooking using a bit of the pasta cooking water (12). At the end of cooking, add the clams (13) and the chopped parsley (14), a drizzle of oil ...

Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together ...

I wouldn’t substitute regular couscous for the fregola, which is rather more like dense pasta ... Any clams that, once cooked, stay closed should be discarded. Sprinkle in the chopped parsley ...

Cover it for one minute, and now add pasta to the pan and simmer it. Add fresh tomato, clams or mussels based on your preference. Add chopped parsley and basil. Cover it and cook it for 3 minutes.

It can be served as an evening snack or an appetiser Ingredients 15 to 20 clams 6 to 8 slices of bread 1 cup of grated coconut 8 shallots (chopped) 1 green chilli (chopped) 1-inch long ginger ...