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Linguine with Clam Recipe
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Ingredients (serves 2):
250g Liguori Linguine, 300g clams in their shells, 10g grated Bottarga, 2 tablespoons extra virgin olive oil, 1 garlic clove, fresh parsley, salt, pepper, dry white wine Pinot Grigio delle Venezie
Preparation:
Cook the linguine until al dente according to the cooking times indicated on the package.
In a large pan large enough to hold the pasta, heat the oil and garlic, then add the frozen clams. Cover and cook for 5–7 minutes until the shells open. (Any closed clams should be discarded.)
Deglaze with white wine, season with salt and pepper.
Drain the pasta, add it to the sauce, and serve with parsley and a sprinkling of grated Bottarga.
