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Recipe by Emporion
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Let the clams purge well, changing the water several times
Step 2 of 5: Prepare a very fine mince of garlic and sauté it in a non-stick baking dish
Step 3 of 5: Add the clams and let them open over high heat; add the wine, let it evaporate, then season with salt and pepper
Step 4 of 5: Cook the linguine in plenty of salted water and once drained, toss them in the baking dish with the clams
Step 5 of 5: Add chopped parsley, sprinkle with lemon juice, and serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Nickel to be checked · Allergens detected: Gluten and Molluscs
In gray: not detectedDetected
| Average values | Per serving380 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,043 kJ488 kcal | 538 kJ129 kcal |
| Fat | 7.22 g | 1.9 g |
| of which saturated fatty acids | 0.76 g | 0.2 g |
| Carbohydrates | 63.73 g | 16.77 g |
| of which sugars | 7.3 g | 1.92 g |
| Fibre | 1.37 g | 0.36 g |
| Protein | 36.37 g | 9.57 g |
| Salt | 0.15 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
