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
Linguine façon Mly Bouslham
Linguine
Cuisiner
Mini Penne au poulet et aux tomates confites
Mini Farfalle
Cuisiner
Serpentini au crabe sauce crème et vin blanc
Serpentini
Cuisiner