Preparing the perfect Linguine with clams could be easy even at home.

Linguine and ClamsThis refined Italian recipe doesn’t include tomatoes and it is very delicious. The ingredients are 3 tablespoons extra virgin olive oil, 3 garlic cloves, 1/2 cup dry wine, 1 dried Chilly pepper, 36 Littleneck or Cherrystone clams, 3/4 pound linguine, kosher salt and grounded pepper.

The first step is heating together 1tsb spoon olive oil, garlic cloves, wine for aroma and Chilly. Then add the clams, boil the mixture for 5 minutes and wait until the clams open. Remove all the open clams and put them in a bowl.

Cool them and start removing the meat from their shells, but make sure there is no sand left. Remove the liquid in the pan and use a strainer to strain it in the bowl.

Next step is to heat the olive oil and to put garlic. Cook about 1 minute and then add the liquid from the clams, combine with salt and pepper if it’s needed. While cooking the linguine, leave it at low simmering temperature.

When the pasta water is near to boil, add salt and pasta. Follow the instruction on the pasta packet, but cook with 2 minute less of the recommended time. Whisk butter into the sauce and remove 1/4 cup of the pasta water. Set aside and drain the pasta.

Then combine it with the clams and you can even add parsley for better taste. Put into pan and if you think the mixture is too dry, you can sip inside a bit from the cooking water, which you have left. Stir them together and you are ready to serve a delicious meal.

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