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Fine ribbon pasta with clams

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Ingredients for 4 servings:

  • 1 kg mussel(s) (clams)
  • 500 g ribbon pasta, fine (linguine)
  • 1 clove(s) garlic
  • 1 chili pepper(s), fresh, red
  • 2 tbsp olive oil
  • 150 ml white wine (dry)
  • Parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Linguine alle Vongole

Place the mussels in cold water. Add the pasta, while at the same time sauté the garlic and chili (both chopped) in oil in a large pan. Remove any mussels that remain closed from the water and add them to the pan. Discard any open mussels. Pour in the wine, cover, and simmer for a few minutes; the mussels should open. Discard any closed ones. Add the pasta, cooked al dente, and let stand for about 1 minute. Serve with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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