Linguine in white clam sauce❤️ 

How can you not enjoy a good first course with linguine with clams in white, that scent of the sea, light and tasty. The clams must be cooked possibly at the time of purchase or within the next day but in order to preserve them properly they must be wrapped in a damp cotton cloth, placed in the lower part of the fridge. In order to purge the clams you have to use a traditional method, they must stay about two hours in salted water to purge, occasionally turn carefully, remove the broken clams, and change the water if you see too much sand. After two hours they are ready to be cooked.

Directly from the Campania tradition, linguine with clams are definitely one of the most important dishes of Italian cuisine and one of the most loved among the first fish dishes. A very simple recipe with a wonderful taste of the sea, which hides some little secret for a perfect success. Pulpy clams, sprinkled with parsley and the delicious cream that is naturally created with the starch of the pasta, make linguine with clams a real delicacy. It is the perfect course for any occasion, from dinner with friends to Sunday lunch.

INGREDIENTS

380 g linguine

500 g clams

1 clove of garlic

1 red chili pepper 

1 bunch of parsley

4 tablespoons extra virgin olive oil

PREPARATION

Soak clams in cold salted water for about 2 hours, so as to purge them of sand and any impurities. Drain and wash well under the stream of cold running water. Pour the clams into a pan together with the oil, peeled garlic, chopped chili and finely chopped parsley. Cook over high heat until the clams have opened. Bring plenty of water to a boil, salt it and cook the linguine. Drain them when they are still al dente and pour them into the pan with the seafood. Sauté for 2-3 minutes, stirring constantly, remove from heat and immediately serve the linguine with clams in white sauce.