This is a favorite dish of my husband .... and he can really well!
I must say I like very much to me and makes me think a lot .... the summer to the sea, lunch with friends ... all things that I have a great nostalgia!
We replaced the usual spaghetti linguine, because it is a type of pasta that we particularly like at home .. never fail!
INGREDIENTS:
320/400 g linguine - 1 kg of clams - extra virgin olive oil - garlic - chilli - dry white wine
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| dishes Laboratorio Pesaro |
PREPARATION: Put the clams in a
large bowl with salted water and leave a few hours, changing water occasionally. After that, rinse and drain them and put them on the stove in a pan for a few minutes to open. Remove from heat and pour into a container of water that will be formed. You can leave the shells, or shell them as we did. In frying pan then fry
oil with a clove of garlic and chilli, then add the clams only, without their liquid. Just fry them, then add the white wine and let evaporate. Meanwhile
put plenty of water to boil for the linguine.
Finish cooking the clams and add a little 'of their good filtered liquid through a sieve with a mesh dense or a tightly woven fabric.
Once cooked linguine, al dente, drain and pour into the pan with the clams. Cook for and serve!
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