Linguine with clams is a classic of Italian cuisine, particularly widespread in coastal regions. This dish combines the delicacy of clams with the bold flavor of garlic and parsley, all enriched by a fresh hint of lemon.
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Let the clams purge well, changing the water several times
Prepare a very fine mince of garlic and sauté it in a non-stick baking dish
Add the clams and let them open over high heat; add the wine, let it evaporate, then season with salt and pepper
Cook the linguine in plenty of salted water and once drained, toss them in the baking dish with the clams
Add chopped parsley, sprinkle with lemon juice, and serve
Pan
Italia
| Energy (kcal) | 128.5 |
| Carbohydrates (g) | 16.77 |
| of which Sugars (g) | 1.92 |
| Fat (g) | 1.89 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 9.56 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.04 |
