Linguine alle vongole

Ingredients

• 350 g linguine dei Campi
• 1 kg fresh clams
• 3 Tbsp extra-virgin olive oil
• 1 or 2 cloves of garlic
• Parsley
• Pepper

Instructions

Rinse the clams well. To remove the sand inside them, place them in a large bowl of warm water with some salt, a process which will take a few hours. When ready, heat the oil in a very large casserole and sauté the garlic. When it has colored a bit, add the drained clams and raise the heat. Cover them for a few minutes until all of the clams have opened. Remove the casserole from the heat and shell all of the clams except for 10 of them.
Bring a generous amount of water to boil, salt it, and add the spaghetti. Filter the clams’ cooking sauce into a pan, add the shelled clams and a pinch of pepper.
Add the drained pasta to the sauce and cook gently over low heat for a few minutes. Add the 10 reserved clams in their shells and sprinkle with chopped parsley.

Note

This is a classic and simple recipe that is greatly satisfying, especially if fresh, quality clams are used. This recipe also turns out quite well with cockles instead of clams, although they are difficult to find.

Difficulty Level: easy Appreciation: Time for preparation: 20 minutes Cooking time: 10 minutes Share: 4 persons