Certainly, thee first course of the sea is Linguine with clams, a classic of tradition.
\nEveryone has their own recipe, some add vegetables, some tomato for a red version, some flavours with bottarga.
\nYou prefer fresh clams, which you will have to let rest overnight in cold water and with the correct proportion of salt (60 ml of salt per liter of water). This period will ensure a cleaning of the clams that will be checked anyway.
\nA famous dish in the world is the pasta with clams, but that I propose is a special version.<\/p>\n
Ingredients:
\n1, 2 kg. of clams
\n1 zucchini
\n350 g. of linguine
\n4 cloves of garlic
\nparsley
\nrind of 1 lemon
\n1 chilli
\nEVO olive oil Uell\u00ec
\nsalt to taste<\/p>\n
Rinse the clams quickly in cold water, check that they are closed, put them in a pot on a moderate flame to open them; put the liquid in a cup and filter it. Take the zucchini and cut it into small strips about 3 cm long and half thick. Take the rind of a lemon with a peeler and then cut it into small strips and keep aside together with the chopped parsley.
\nCook the linguine at \u00be of a time. In a pan with 5 tablespoons of olive oil, fry the chopped garlic, chilli pepper and zucchini previously cut into strips and a pinch of salt.
\nAdd all the clams to the fried mixture and leave to gain flavor by stirring for a few minutes, add half of the filtered clam water and wait for the clam to boil.
\nDrain the linguine al dente and add them to the clams, add the clam water and leave to cook by stirring, sprinkle with chopped parsley and lemon rind.
\nWhat can I tell you ? Enjoy your meal.<\/p>\n","protected":false},"excerpt":{"rendered":"
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