Clam Linguine Recipe
by Editorial Staff
Instead of shellfish, you can use other seafood: scallops, squid, shrimp. Seafood pasta is one of the most popular varieties. If you are in Italy or in an Italian restaurant, be sure to order one, or you can make pasta in your kitchen, it will be no worse.
Ingredients
- Bacon 225 g
- Olive oil 6 tablespoons
- Garlic 40 g
- Red pepper flakes 2 teaspoons
- Molluscs 32 pieces
- Lemon juice ¼ glass
- Chopped parsley 1/2 cup
- Linguini paste 350 g
Instructions
- Fry the bacon thinly into small slices in a heavy-bottomed skillet over medium heat until crisp and place on a paper towel with a slotted spoon.
- Pour 2 tablespoons of water into the same frying pan, add small clams (no more than 4 cm wide), bring to a boil, cover, and cook over moderate heat, stirring occasionally, for 6-10 minutes (depending on the size of the clams). Discard shellfish that have not opened after 10 minutes of cooking.
- Simultaneously with cooking the clams, boil the pasta water and boil them. Cook for 1 minute less than indicated on the package, with salt (2 tablespoons per 6 liters of water).
- In parallel with this, heat the olive oil in a clean frying pan, add chopped garlic, red pepper flakes in boiling oil and fry for 3 minutes. Add lemon juice at the end.
- Mix pasta with bacon, finely chopped parsley, clams, and butter with garlic and pepper.
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