Linguine with Clams
Pasta and Pizza • French
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 oz
- Garlic 3 cloves
- Wheat Flour a pinch
- Olive Oil 5 fl oz
- Chili Flakes a pinch
- Clams (Vongole) 0 lbs
- Green Tagliatelle Pasta 20 oz
- Apple Wine 5 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.
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