Linguine
Linguine façon Mly Bouslham
-
800g of Panzani Linguine
-
1kg of Clams
-
4 Clove garlic
-
2g Hot Chillies
-
5cl of Extra virgin olive oil
-
20g Parsley (chopped)
-
3 little celery sticks (chopped)
-
5cl linguine cooking water
-
1. Cook the linguine in salted water for 9 mins.
-
2. Flush the clams thoroughly in water to remove remaining sand.
-
3. Brown the halved garlic cloves and chillies in the olive oil, add the clams, and allow to cook, covered, for 5 mins, or long enough for the shells to open
-
4. Stir the linguine, clams, and 5 cl of pasta cooking water together
-
5. Correct seasoning with salt and pepper to taste
-
6. Arrange in a serving dish, adding the chopped parsley and celery
-
7. Serve hot
Vous aimerez aussi
Penne Rigate au jus de canard lié aux dés de foie gras
Penne Rigate
Cuisiner
Penne Rigate au gorgonzola
Penne Rigate
Cuisiner
Linguine au pesto de basilic, courgettes et tomates cerise
Linguine
Cuisiner
Bouillon de Linguine, poulet en croûte caramélisée
Linguine
Cuisiner