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Linguine pasta with clams, bottarga and lemon zest

ingredients

servings

4

Linguine, pasta

500 oz

Clams

2 oz

Mullet roe

15 oz

Lemons

1 wedge

White wine

2 glasses

Garlic

3 wedges

Extra virgin olive oil

to taste

first courses from Italy

Linguine pasta with clams, bottarga and lemon zest

Linguine pasta with clams, bottarga and lemon zest

with gluten with fish with shellfish high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Linguine pasta with clams, bottarga and lemon zest

A tasty first course that can satisfy the needs of any palate and that reminds me of my childhood!

Linguine pasta with clams, bottarga and lemon zest step 1

step 1

From your fishmonger of trust you give fresh clams and possibly already purged .. we will still put them back in cold water with coarse salt for half an hour to remove further impurities and for safety we will repeat everything for a couple of times

Linguine pasta with clams, bottarga and lemon zest step 2

step 2

take a pot of large and large ones and place it on the largest flame of our fires, put the oil (generous dose) and the cloves of garlic, let them brown, then add the clams - and always at maximum power - we fade with a pair of glasses of wine

Linguine pasta with clams, bottarga and lemon zest step 3

step 3

Cook for 15 minutes - it is the time necessary to open well - and continue cooking at maximum power to reduce a little the water that will be physiologically formed - you can also remove them from the fire with a skimmer, peel them and put them back on the stove

Linguine pasta with clams, bottarga and lemon zest step 4

step 4

While cooking your pasta - I used wholemeal pasta - and once ready, drains and pour into your pot full of clams (I shelled them for convenience) you skip a few minutes and serve in the dishes

Linguine pasta with clams, bottarga and lemon zest step 5

step 5

Add a sprinkling of BOTTARGA (I used that of tuna) and scagliettine of lemon that give freshness to a dish with a very strong taste - basically it could be a bit salty for this I do not salt the water of cooking pasta

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