* Serves 4 * Prep time 15 mins * Cooking time 25 mins Ingredients 30ml Galateo Extra Virgin Olive Oil 2 large garlic cloves, sliced Fresh chopped chilli to taste 200g Guiseppe Afeltra Linguine Pasta 600g mussels, washed 250g clams, washed ½ cup chopped parsley Wedge of lemon, salt and ground black pepper to taste Method Step 1: Bring a large pan of salted water to the boil, add the pasta and cook according to the packet. Step 2: Meanwhile, heat the olive oil in a large frying pan, add the garlic and cook for 30 seconds. Add the chilli. Step 3: Add the washed mussels and clams to the fry pan. When they have all opened and the liquid in the pan is to a minimum, turn the heat to low. Step 4: Add the chopped parsley to the mussels. Step 5: Add one cup of the water from the pasta to the mussel and clam casserole. Drain the linguine and season. Step 6: Mix the pasta together with the mussels. Drizzle a little olive oil to serve. Garnish with a few sprigs of parsley. Share Tweet Pin it ← More posts this way Latest posts this way →