Cook the linguine according to the directions on the packet
While the pasta is cooking, warm the oil in a medium saute pan with a lid then gently soften the shallot and chilli.
Add the wine and the clams and put the lid on the pan.
Continue to cook over a low-medium heat until the clams are opened. Discard any that don't open
Drain the pasta and add it into the pan. Stir well
Stir in most of the coriander, saving a little to garnish the dish
Season with pepper (and salt if necessary) and serve
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