1.2 kg of clams

400 ml of prosecco

250 ml vegetable stock

4 medium sized carrots, finely diced

3 vines of tomatoes

¼ of a celery stick, diced

2 shallots, finely diced

3 garlic cloves, diced

1 fresh chili pepper, diced

3 tbsp of olive oil

Half a bunch of parsley

1 lemon

Sea salt flakes

pepper

350 g of fresh linguine

Allergens are marked in bold

Heat the olive oil in a heavy bottomed pan. Add the diced garlic, shallots and chili until softened.

Add the diced carrots and celery and cook for about 8 minutes. Deglaze with the prosecco and let it simmer for a while.

Add the vegetable stock and let simmer again on a low heat for 5 minutes. Add the tomatoes and salt and pepper to taste.

Add the clams to the pan and let them simmer with the lid on for 3-5 minutes until all clams have opened. Discard any clams that have not opened.

At the same time boil the linguine in a generous amount of salt water but make sure it remains firm to the bite “al dente”.

Add pasta to a plate, then top with the clams and clam stock. Serve with fresh parsley and a squirt of lemon juice.