LINGUINE ALLE VONGOLE

To cook yourself a glorious bowlful of this, you just follow the recipe above, substituting a crumbled dried red chilli – I just prefer it with this – for the fresh one above and in place of the mussels, use 300g palourde clams (their shells weigh less, so you don’t need as much in weight) and instead of the sherry use white wine or vermouth diluted with a little water.