Linguini with clams are a recipe of Neapolitan cuisine, which can be in white or red version. A very simple dish to prepare and with very few ingredients. This is a very quick dish even with fresh clams, they cook in a few minutes and the sauce will be ready while you cook the pasta.
I added the grated rind of the lemon which gives it freshness and an extra taste.
Ingredients
Tools
Steps
Leave the clams to drain in cold salted water for at least 2 hours. After draining the clams, place the clams in a large pan with 2 tablespoons of oil, the parsley stalks and the wine. Once opened, remove the closed ones, peel a part and filter the liquid. In a pan, combine the chilli, the remaining oil, the garlic clove, and the zest of the lemons. Fry over low heat, then add the liquid from the clams and reduce by half, then add the clams and remove from the heat. Cook the pasta al dente in plenty of salted water. Stir in the pasta, adding a ladle of cooking water. Add some freshly chopped parsley. Serve immediately.
Cook’s tips
Draining the clams in cold salted water is important to eliminate any sand.
Recipe variations
You can use shelled clams.
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Varied doses for servings