Pasta with octopus & clams (Serves 2)

September 6, 2017

Just hours after stepping off the plane somewhere hot, by the water, I will always order a nice plate of fresh pasta with clams. Being someone that is more spontaneous when cooking as opposed to planning (unless its a big occasion) fresh ingredients are not always to hand, which means I cheat and head for a tin. These days, the tinned stuff is not at all bad and with a a few herbs, it can totally satisfy that craving. 



  • 100g linguine pasta,

  • 1 x 72g tin of squid pieces (drained),

  • 1 x jar of cockles (drained),

  • 1 x small white onion (chopped),

  • 1 x garlic clove (crushed),

  • Sprinkle of chilli flakes,

  • 1 x tsp of chopped parsley,

  • 6 to 8 x cherry tomatos,

  • Salt and pepper to taste


  1. Place a pan of salted water on the boil for the pasta,

  2. In a frying pan fry the chilli flakes, garlic and onion in a little olive oil until the onion has softened,

  3. When the water boils, add the pasta for 10 minutes (or packet instructions),

  4. Toss the squid and cockles into the pan to heat through on a low heat for 5 minutes,

  5. Add the parsley and the cherry tomato into the seafood and place a lid onto the pan so the steam gently cooks the tomato,

  6. Drain the pasta and then mix everything together,

  7. Sprinkle some chilli oil or pepper and enjoy.

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