Main content

Quick linguine with prawns, clams, garlic and chilli

People often tell me that cooking with shellfish is something which they find intimidating. It is really a case of just bunging the shellfish into the pan, then standing back and letting the hob do the work for you.

3 minutes

This clip is from

Lorraine Pascale: How to Be a Better CookSonia Harwood

More clips from Sonia Harwood

See all clips from Sonia Harwood (5)

More clips from Lorraine Pascale: How to Be a Better Cook

See all clips from Lorraine Pascale: How to Be a Better Cook (31)