Linguine
Linguine alla Vongole
-
400g Panzani Linguine
-
500g clams
-
6 garlic cloves
-
200g cherry tomatoes
-
20cl of white wine
-
1 chilli pepper
-
2 tablespoon butter
-
olive oil
-
1. Cook the pasta.
-
2. Sauté the sliced garlic in olive oil until golden, then add the chopped, de-seeded chilli pepper.
-
3. Add the clams, pour in the wine and season with salt and pepper.
-
4. Cover the pan so as to steam the clams enough that they open up (2-3 minutes).
-
5. Add the butter, the quartered cherry tomatoes and the pasta. The cold butter will allow the sauce to thicken.
-
6. Heat and add parsley.
Vous aimerez aussi
Macaroni aux champignons et au thym
Macaroni
Cuisiner
Mille Feuilles de Lasagne aux légumes grillés
Lasagne
Cuisiner
Lasagnes saumon, champignons et Pesto
Lasagne
Cuisiner
