Linguine

Linguine alla Vongole

Ingredients

4
20min
  • 400g Panzani Linguine
  • 500g clams
  • 6 garlic cloves
  • 200g cherry tomatoes
  • 20cl of white wine
  • 1 chilli pepper
  • 2 tablespoon butter
  • olive oil
pasta

Preparations steps

  • 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.

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