Linguine with clams

Name: Linguine with clams
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Linguine pasta 14 oz; Cockles 6.6 lbs; Parsley to chop 2 tbsp; Garlic 1 clove; Fine salt 1 pinch; White pepper 1.3 tsp; Type 00 flour 0.1 cup; Extra virgin olive oil 3 ½ tbsp

it fr es

592

Calories per serving

Lactose Free

Energy Kcal 592
Carbohydrates g 87.9
of which sugars g 5.9
Protein g 24
Fats g 16
of which saturated fat g 2.21
Fiber g 3
Cholesterol mg 63
Sodium mg 371

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Linguine ai fasolari is like a love letter from the Adriatic coast of Italy. It's all about those bold seafood flavors and simple, thoughtful cooking. And trust me, this isn’t your usual clam pasta recipe. Nope, it uses fasolari, a special kind of clam mainly found in the upper Adriatic. People there, they really really know their clams. Gently pounding them before cooking gives you this tender texture that's perfect for soaking up that garlicky sauce. Seriously good.

You bite into this dish, and it's like a moist and aromatic seafood festival in your mouth. And the sauce? Yeah, it gets a bright lift from fresh parsley, bringing everything to life. Locals make it when they want something a bit more refined than your usual linguine alle vongole. Honestly, it’s a real treat if you're looking to taste a true regional specialty from the Italian coast.

Thing is, unlike some other Italian pasta recipes, this one totally stands out because of how the fasolari are prepared. They’re chopped and cooked in their own juices. You end up with this intense, briny flavor that's way, way above your average pasta with shellfish. For folks in the know—those flat noodles like linguine or bavette cling to the sauce just right, grabbing all that silky clam goodness.

And here's the thing: No heavy cream or anything complicated. Just good olive oil, loads of garlic, and those golden bits of parsley that make the dish pop. It's for anyone who loves a good linguine with clams or is always looking for a new seafood pasta to try. For real, it's a solid bet. Pretty much.

It's a local favorite along the Adriatic, and you can totally see why: simple, satisfying, and made for people who crave real flavor. So if you’re after something special from Italy’s coastline, this one's calling your name. Next time you're thinking about seafood pasta, give it a shot. It might just become your new favorite!

How to prepare Linguine with clams

To prepare linguine with clams, start by opening the raw mollusks 1, holding them by the shorter side of the shell and cutting the two internal lateral muscles. Collect their water during the opening, detach the clams from the shells 2, rinse them if necessary to remove sand residues, and pound them with a meat tenderizer 3.

With a knife, coarsely chop the mollusks 4, strain the water collected from the clams through a sieve 5, and set aside the clams and the filtered water separately in two bowls.

Start preparing the sauce: in a pan, sauté the whole peeled garlic with a few tablespoons of extra virgin olive oil for a few minutes 7, then remove the garlic and add the clams' water 8, the sifted flour to make the sauce creamier 9, and add enough pepper to taste.

In a large pot, cook the bavette in plenty of salted water 10; when the pasta is halfway cooked, add the clams to the sauce base you were preparing 11 and mix everything together 12.

Flavor again with a bit of pepper and remember that the clams should only cook for a few minutes as the meat should remain tender. 13. Wash, then chop the parsley 14 and add it to the sauce 15.

Drain the pasta al dente and toss it with the clam sauce to flavor and mix everything together 16. Adjust with more pepper to taste and serve your linguine with clams hot 18!

Storage

It is advisable to consume the linguine with clams on the same day, but if you want, you can store them in the refrigerator, covered with plastic wrap, for up to one day.

Advice

The addition of flour to the sauce is optional and only serves to make it creamier; if you don't like it, you can omit it. If you want, you can add a splash of white wine to the sauce for extra flavor in your linguine with clams!

For the translation of some texts, artificial intelligence tools may have been used.

Linguine with clams

PRESENTATION

How to prepare Linguine with clams

Storage

Advice

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