The flavour of the sea, fragrant fresh parsley and a simple sauce: linguine with fasolari clams is a seafood pasta dish to prepare for a family lunch or a dinner to share.
For this recipe, we’ve chosen iPescaOri fasolari clams, already selected and prepared. Garlic, extra virgin olive oil and a grinding of black pepper complement their flavour, with an optional splash of white wine.
Servings: 4 people
Total time: approximately 20 minutes, excluding any preliminary steps indicated on the packaging
Difficulty: easy
Ingredients
-
320 g linguine
-
1 pack of iPescaOri fasolari clams
-
1 garlic clove
-
Extra virgin olive oil, as needed
-
Fresh parsley, to taste
-
Black pepper, to taste
-
Salt for the pasta water
-
A splash of white wine, optional
How to make linguine with fasolari clams
1. Cook the linguine
Bring a large pot of salted water to the boil and cook the linguine. Meanwhile, prepare the sauce so that everything is ready when the pasta is al dente.
2. Prepare the base for the sauce
Heat a drizzle of extra virgin olive oil in a large frying pan and add the garlic clove. Let it gently infuse the oil, taking care not to burn it.
3. Cook the clams
Prepare the fasolari clams according to the instructions on the packaging, then add them to the pan with a grinding of black pepper and some of the chopped parsley. If desired, add a splash of white wine and let it evaporate before covering. Put the lid on and cook until the shells open, following the cooking method and times indicated on the packaging.
4. Toss the pasta with the sauce
Reserve some of the pasta cooking water and drain the linguine al dente. Transfer it to the pan with the clams and toss for 1–2 minutes. If needed, add a little pasta cooking water at a time to help coat the linguine evenly in the sauce.
5. Finish and serve
Divide the linguine between plates and finish with the remaining fresh parsley and a grinding of black pepper. Serve immediately while hot.
A cooking tip
Taste the sauce before adding any salt: the liquid released by the clams already adds flavour to the pasta. When tossing the linguine in the pan, add the cooking water a little at a time to keep the sauce loose without making it too watery.
The product for this recipe
iPescaOri fasolari clams
Already selected and prepared, these clams are the starting point for a pasta dish full of seafood flavour. Prepare them following the instructions on the packaging and pair them with linguine, garlic and fresh parsley.
