- 500g Linguini
- 800g Clams
- 2 Shallots thiny sliced
- 1/3 cup Markou Olive Oil garlic
- 120 ml Dry white wine
- 1-2 Tablespoons Markou Olive Oil Chili
- 4-6 Tablespoons chopped fresh flat-leaf parsley
In a large pan, bring 6lt of salted water to the boil. Add the pasta and cook for 8 minutes. Heat the Markou olive Oil Garlic in a large pan, then add the shallots and saute until soft and translucent about 3-4 minutes.
Add clams and wine, cover and simmer until most clams have opened. Add the chopped parsley.
Drain the pasta and place it into the clam pan and mix thoroughly.
If you like garnish with zest lemon over the dish or chopped parsley.