Gennaro Contaldo served up a tasty linguine pasta and clams with a fennel and orange salad on Saturday Kitchen.

The ingredients for the salad are: 1 fennel bulb, thinly sliced and green fronds reserved for garnish, 1 orange, peeled and sliced, 50g Taggiasca olives, stones removed and left whole, 2 tbsp extra virgin olive oil, ½ orange, juice only, salt and freshly ground black pepper, 50g pomegranate seeds, to garnish.

For the linguine: 200g linguine, 2 tbsp extra virgin olive oil, 2 garlic cloves, finely sliced, 500g clams, scrubbed and debearded, 125ml white wine, handful fresh flatleaf parsley, roughly chopped, squeeze lemon juice, 1 tomato, seeds removed and finely chopped and 50g breadcrumbs, toasted.

Crusty bread, to serve.

See recipes by Gennaro in his book titled: Gennaro’s Fast Cook Italian: From fridge to fork in 40 minutes or less available from Amazon now.