Italian recipes
Linguini and clams
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20 min
Serves 2
Italian
Ingredients
- 1 1/8 lb fresh clams 500 g fresh clams
- 1/4 cup extra virgin olive oil 60 ml extra virgin olive oil
- 2 clove garlic (finely chopped or crushed) 2 clove garlic (finely chopped or crushed)
- 2 tbsp fresh tarragon (or 1 Tbsp. dried) 30 ml fresh tarragon (or 1 Tbsp. dried)
- 1/2 cup dry white wine 120 ml dry white wine
- 2 cup fresh minced clams 480 ml fresh minced clams
- Juice from the clams Juice from the clams
- 1/4 cup parsley (finely chopped) 60 ml parsley (finely chopped)
- Salt and pepper to taste Salt and pepper to taste
- 8 7/8 oz linguini 250 g linguini
Method
In a saucepan heat the oil and
add the garlic. Cook until garlic is soft (transluscent).
Add the juice from the clams, the lemon juice, the wine and the clams and cook on medium heat. As clams open, remove them from the pan and set them aside. After 10 minutes, if there are still clams that have not opened, remove and discard them.
Add the tarragon to the sauce, season with salt and pepper, cover and simmer for about 7-8 minutes.
While the sauce is simmering, cook the linguini according to the label. When ready remove from heat and strain in a colander.
Add the clams and parsley to the sauce.
Combine the linguini with the hot sauce and stir well. Serve while hot, adding grated parmezan on top.
Add the juice from the clams, the lemon juice, the wine and the clams and cook on medium heat. As clams open, remove them from the pan and set them aside. After 10 minutes, if there are still clams that have not opened, remove and discard them.
Add the tarragon to the sauce, season with salt and pepper, cover and simmer for about 7-8 minutes.
While the sauce is simmering, cook the linguini according to the label. When ready remove from heat and strain in a colander.
Add the clams and parsley to the sauce.
Combine the linguini with the hot sauce and stir well. Serve while hot, adding grated parmezan on top.
Cook's notes
This recipe is great with freshly made garlic bread
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