Linguine
Linguine façon Mly Bouslham
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800g of Panzani Linguine
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1kg of Clams
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4 Clove garlic
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2g Hot Chillies
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5cl of Extra virgin olive oil
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20g Parsley (chopped)
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3 little celery sticks (chopped)
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5cl linguine cooking water
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1. Cook the linguine in salted water for 9 mins.
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2. Flush the clams thoroughly in water to remove remaining sand.
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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
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4. Stir the linguine, clams, and 5 cl of pasta cooking water together
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5. Correct seasoning with salt and pepper to taste
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6. Arrange in a serving dish, adding the chopped parsley and celery
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7. Serve hot
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