Linguines with clams
11 recipes
Linguines of Gragnano to cannoliers.
ingredients
servings
2
Grooved razor shell
500 grams
Linguine, pasta
200 grams
Extra virgin olive oil
3 spoons
Garlic
2 wedges
Cherry tomatoes
250 grams
Parsley
2 sprigs
Iodized salt
to taste
Pepper
to taste
first courses from Italy - Campania
Linguines of Gragnano to cannoliers.
Linguines of Gragnano to cannoliers.
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
sea scent
preparation
step 1
First let the cannolials live for a couple of days in salt water or sea to get them free from the sand. Then put them in a saucepan without water on the flame to medium heat to make them apr
step 2
ire (about 5 mins) keeping the water out. They extract the fruits from the shell and clean it by depriving them of the black bag placed at either end, and leave them momentarily in a dish.
step 3
Then in a pan (25 cm in diameter) we put the oil spoons and the garlic, let us gourd, and then pour our chopped tomatoes in half or cloves (as best you prefer) and ..
step 4
and let it cook so that the tomatoes will not begin to dry, adding to the water (filtered) from the first cooking of our molluscs at a time.
step 5
At this point we pour our cannoliums and fresh parsley and cook for a few minutes, and our seasoning is ready. When our linguine will be cooked to the desired cooking, let's drain them
step 6
we join them to the previously prepared sauce and let us pluck. Enjoy your meal!!!!
