Easy - 20 MIN
Linguine alle vongole
The products you need
Long
Linguine
Ingredients
Number of People
4
400
g of Panzani Linguine
500
g of clams
6
cloves of garlic
200
g of cherry tomatoes
20
ml of white wine
1
chilli
2
tablespoons of butter
Olive oil
Preparation
1
Cook the pasta in plenty of salted water, following the instructions on the packet. Drain and set aside.
2
Fry the minced garlic in the olive oil over a medium heat until golden brown (about 2-3 minutes). Add the chopped and deseeded chilli.
3
Add the clams, pour in the white wine and season with salt and pepper. Mix well.
4
Cover the pan and steam until the clams open (about 2-3 minutes). Throw away any that remain closed.
5
Add the diced cold butter and the quartered cherry tomatoes. Stir until the butter has melted and the sauce has thickened slightly.
6
Add the cooked pasta to the pan and toss well to coat with the sauce. Heat for a few minutes.
7
Add the chopped fresh parsley and mix one last time before serving.
