Linguine alla Napoletana (Linguine with Clams and Mussels)

For a fresh and flavoursome light meal, toss together a seafood pasta made by Gino D'Acampo
By Gino D'Acampo
Linguine alla Napoletana (Linguine with Clams and Mussels)
  • Rating:
  • Serves: 6-8
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 500 g linguine
  • 8 tbsp olive oil
  • 2 cloves garlic
  • 1 red chilli, seeds removed, finely sliced
  • 1 kg clams, cleaned
  • 1 kg mussels, cleaned
  • 2 tbsp capers, in brine
  • 125 ml white wine
  • 4 tbsp canned chopped tomatoes
  • 4 tbsp chopped parsley
  • salt


1. Bring a large pan of salted water to the boil and cook the pasta until just tender, but still with bite.

2. While the pasta is cooking, heat the olive oil in a large pan and fry the garlic and chilli for about 2 minutes, until you catch a whiff of toasted garlic. Tip in the clams and mussels and fry for 30 seconds before adding the capers. Pour in the wine, cover the pan and simmer for a couple of minutes.

3. Remove the lid and cook the sauce down for 2-3 minutes. Stir in the tomatoes and parsley and reheat.

4. Add the cooked pasta to the sauce and serve straight away.

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