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Ingredients


4 ounces of dry Liguine pasta
6 ounces of fresh manila clams
2 ounces of extra virgin olive oil
1/2 fresh shallots
2 each garlic gloves
5 fluid ounces of white wine
1/2 bunch of fresh Italian parsley
Fresh cracked black pepper corn
Sea salt for boiling water

Linguine with clams


Preparation

Start boiling the linguine in a salted boiling water.In a large skillet let heat it up the extra virgin olive oil, add the thin sliced fresh garlic gloves, then fresh knife chopped shallots, cook them until crispy add the wine reduce for few minutes, add some of the fresh fine chopped parsley and then add the already washed fresh clams into the liquid, lower the flame and cover with a lid the skillet, allow the clams to open slowly and extract their own juice. At this point remove some of the open clams and place at then bottom of a large pasta bowl, add now to cooked al Dente Linguine and start reducing with the liquid, tossed at the end with some drizzles of extra virgin olive oil, then pile it up on top of the open clams and garnished with the fresh fine chopped Italian parsley.


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