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Linguine Dimartino with clams
2022-09-23
https://www.metro.ca/userfiles/image/recipes/linguini-seiches-palourdes-12003.jpg
PT00M
PT45M
PT45M
Start with the clams sauce, rinse, and clean them thoroughly. In a non-stick pan, sear the clam with a drizzle of oil and cover with water. Leave to cook for 10 minutes. Filter the mixture thus obtained and continue cooking, until it is reduced by a third.Cut the garlic into slices and fry it in seed oil to make it crunchy. Once cold, finely chop it and store it in an airtight container. Cook the PGI Gragnano Linguine in plenty of salted water. In the meantime, brown a clove of garlic with the oil, add the desired quantity of chili pepper, and sprinkle it with fish broth and the water from the clams.Roast the remaining clam. Drain the pasta al dente and pour it into the pan, mixing everything well. Arrange the Linguine on a serving dish and sprinkle with crispy minced garlic and roasted clam.Finish with a touch of clam reduction and a sprinkling of freshly chopped parsley.Nutritional value :
Nutritional table
Per 100 g
ENERGY : 524,6Kcal
FATS : 15.0g (di cui saturi 3,5g)
CARBOHYDRATES : 71,6g (di cui zuccheri 4,9g)
FIBERS : 9,0g
PROTEINS : 23,1g
SALT: 1334,9g
4
Metro
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0
0
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350 g PGI Gragnano Linguine
2 Cloves of garlic
300 g fish stock
150 g Clams
water to taste
chili to taste
parsley to taste
Light cooking oil to taste
olive oil to taste
salt
Linguine Dimartino with clams
4
Main course
0:00
Preparation
0:45
COOKING
0:45
TOTAL TIME
Ingredients
-
350 g
PGI Gragnano Linguine
-
2
Cloves of garlic
-
300 g
fish stock
-
150 g
Clams
-
water to taste
-
chili to taste
-
parsley to taste
-
Light cooking oil to taste
-
olive oil to taste
-
salt
Preparation
Start with the clams sauce, rinse, and clean them thoroughly. In a non-stick pan, sear the clam with a drizzle of oil and cover with water. Leave to cook for 10 minutes. Filter the mixture thus obtained and continue cooking, until it is reduced by a third.
Cut the garlic into slices and fry it in seed oil to make it crunchy. Once cold, finely chop it and store it in an airtight container. Cook the PGI Gragnano Linguine in plenty of salted water. In the meantime, brown a clove of garlic with the oil, add the desired quantity of chili pepper, and sprinkle it with fish broth and the water from the clams.
Roast the remaining clam. Drain the pasta al dente and pour it into the pan, mixing everything well. Arrange the Linguine on a serving dish and sprinkle with crispy minced garlic and roasted clam.
Finish with a touch of clam reduction and a sprinkling of freshly chopped parsley.
Nutritional value : Nutritional table Per 100 g ENERGY : 524,6Kcal FATS : 15.0g (di cui saturi 3,5g) CARBOHYDRATES : 71,6g (di cui zuccheri 4,9g) FIBERS : 9,0g PROTEINS : 23,1g SALT: 1334,9g
Source :
Metro
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