The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Linguine with clams and Schaefer beer

You'll need

125 ml dry white wine 1 kg littleneck clams (see note) 200 gm dried linguine 2 pimientos de Padrón (see note) 60 ml (¼ cup) olive oil 2 spring onions, thinly sliced, plus extra to serve Finely grated rind of 1 lemon and juice of ½ A good dash of Tabasco 2 tbsp finely chopped flat-leaf parsley   Toasted breadcrumbs 1 tbsp butter, coarsely chopped 40 gm fine sourdough breadcrumbs


  • 01
  • For toasted breadcrumbs, melt butter in a frying pan over medium heat, add breadcrumbs, season to taste and stir until golden and crisp (5-6 minutes). Remove from heat and set aside.
  • 02
  • Bring half the wine to the simmer in a large glass-lidded saucepan over high heat. Add clams, shaking pan to coat clams in wine. As clams open, remove them with tongs onto a plate (2-6 minutes). Strain cooking liquid and reserve. When clams are cool enough to handle, use a small knife to remove meat from shells and set aside (discard shells).
  • 03
  • Cook pasta in a large saucepan of lightly salted boiling water until just al dente (8-10 minutes). Drain and keep warm.
  • 04
  • Meanwhile, cook chillies in a frying pan over medium-high heat until blistered and slightly softened (8-10 minutes), remove from pan and thickly slice. Add half the olive oil to pan with spring onions, stir until tender (4-5 minutes), add remaining white wine and simmer for 1 minute. Add reserved clam cooking liquid, clams, pasta, chillies and remaining olive oil and stir frequently until well coated (1 minute). Add lemon rind and juice, Tabasco, extra spring onion and parsley, top with toasted breadcrumbs and serve hot.
Note Littleneck clams from New Zealand are available, prepared and packaged, from select fishmongers. If they’re unavailable, substitute vongole, soaked in cold salted water for 30 minutes then drained. Pimientos de Padrón are available from select grocers, or you can substitute another small mild green chilli.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

“This is a riff on the old standby,” says Carbone.

“Here we make it about clams and Tabasco. We blister shishito peppers and then add spring onions and white wine. The pasta is finished with clam juice and Tabasco. We recommend eating the dish with an ice-cold Schaefer, an iconic New York beer.” Shishito peppers are difficult to find in Australia so we’ve substituted pimientos de Padrón. If you can’t get your hands on Schaefer beer, substitute a pilsner-style lager.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

A pilsner-style lager.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.