Cockles and mussels linguine

Directions

• 1. Step 1Prepare the mussels and clams: put into a colander and rinse under cold running water. Scrape off any barnacles using a cutlery knife and pull off and discard any stringy beards. Discard any shellfish that don’t close when tapped firmly (it’s ok if they open again – you are just checking that they are alive).
  2. Step 2Heat the oil in a large pan (that has a lid) over medium heat and cook the leek for 10min, stirring occasionally, until softened.
  3. Step 3Meanwhile, cook the pasta in a large pan of salted boiling water according to pack instructions. Drain, reserving a cupful of the pasta cooking water.
  4. Step 4Stir the garlic and most of the parsley into the leek pan, fry for 1min, then pour in the white wine and bubble for 2min to reduce. Stir in the chilli flakes and prepared shellfish, then cover with a lid and cook for 3-4min, or until the shells are fully open, shaking the pan occasionally. Discard any shellfish that remain closed.
  5. Step 5Add drained pasta to the seafood pan and toss together until combined, adding a little pasta water to coat, if needed. Season to taste.
  6. Step 6Divide between 4 bowls, sprinkle over the remaining parsley and drizzle with olive oil. Serve with empty bowls for discarding the shells.