LINGUINE CLAMS AND ASPARAGUS | RECIPE

Today we bring you a classic seafood first course enriched with seasonal asparagus, linguine, clams and asparagus.
They are simple to prepare and are very tasty.

Ingredients

300 grams of linguine

Monovarietal Extra Virgin Olive Oil Ravece 500ml

half a kilo of clams

10 asparagus

1 clove of garlic

parsley

salt and pepper

PREPARATION:

Start by purging the clams in water.
Check them by beating them one by one to see if any are full of sand and remove any clams with broken vulvae.
In a saucepan, brown the garlic with 4 tablespoons of olive oil; as soon as the oil is hot, add the clams and let them open on high heat, covering the pan with a lid. This will take a few minutes.
Meanwhile, boil the asparagus and linguine in lightly salted water.
As the clams open, remove them from the pan and begin shelling them, leaving only a few in their shells to decorate the dish. As soon as the pasta is cooked al dente drain and toss in the pan with the clam liquid, asparagus and shelled clams. Freshly chopped parsley, freshly ground pepper and the dish is ready.

*If the liquid from the clams should be little, whisk the pasta also with a tiny bit of the pasta cooking water.

Posted by:

Alfio Lo Conte

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Tecnico ed esperto degli oli extravergini di oliva, iscritto nell’Elenco Nazionale sezione Campania. Maestro di frantoio con diploma, conseguito presso International Extravirgin Agency.

Read more articles by: Alfio Lo Conte