Linguine with Clams

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Thin ribbons of linguine pasta can be replaced with any other type—be it fettuccine or penne—but it's best to use a thin pasta. If you can't find linguine, then spaghettini or spaghetti will do in a pinch.

Ingredients

Salt - to taste
Parsley - 0.7 oz
Garlic - 3 cloves
Wheat Flour - a pinch
Olive Oil - 3 fl oz
Chili Flakes - a pinch
Clams (Vongole) - 2 lbs
Green Tagliatelle Pasta - 17.6 oz
Apple Wine - 3 fl oz

Step by Step guide

Step 1

Add the linguine to a large pot of boiling salted water. The cooking time is indicated on the package, usually four to six minutes, but be sure to check occasionally to avoid overcooking the pasta or eating it undercooked.

Step 2

At the same time, heat a large deep skillet until very hot. Once heated, drizzle in some olive oil and add the shellfish, thinly sliced garlic, and a pinch of red pepper flakes. Sauté everything for about a minute, then sprinkle with chopped parsley and a pinch of flour to slightly thicken the sauce.

Step 3

Finally, add the wine and cook the shellfish until they open up. Then, mix in the pasta that you've drained in a colander, sauté for another minute, and serve immediately.