The risotto-style linguine with clams is a first course with an authentic and irresistible flavor.
The peculiarity of this recipe lies in the risotto-style cooking: the pasta is not simply boiled and then dressed, but brought to doneness directly in the pan with the clam sauce, just like a risotto.
If you don’t have linguine on hand, you can prepare this recipe with another long pasta shape, like spaghetti, which works perfectly with this technique and holds the sauce well.
The result will be a creamy, aromatic and flavorful dish that brings the taste of the sea to the table with simplicity and elegance.
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First courses with clams
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
Ingredients
- 7 oz dried linguine
- 1.1 lb clams
- 1 bunch parsley
- 1 red chili pepper
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To make risotto-style linguine with clams, rinse the clams several times under running water to remove any sand.
In a large pot, lightly brown the chopped garlic with a drizzle of extra virgin olive oil and the chopped chili. Then add the clams and the chopped parsley (previously washed and dried).
Cover with a lid and cook until the clams have fully opened. If needed, add a ladle of hot water.
Pour the clams into a colander and collect the cooking liquid in a bowl.
Shell 2/3 of the clams, place the shelled clams in a small container and set aside. Reserve the remaining clams in their shells for the final decoration.
Place the uncooked linguine into a pan wide enough to lay them flat and start cooking them directly in the clam liquid, proceeding as you would with a risotto: add a little liquid at a time until the pasta is cooked.
Once the pasta is cooked, add chopped parsley, a drizzle of oil and the shelled clams.
Combine the ingredients and plate, decorating each dish with the reserved clams in their shells.
Serve and enjoy!
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