ingredients

600 g of linguine (dry pasta, a kind of flat spaghetti)
3 kg small fresh clams
2 cloves garlic
2 small dry red peppers broken in 2
1 bunch of flat parsley
2 dl dry white wine
Extra virgin olive oil
Coarse salt

Steps

Step 1

2 hours in advance, rinse the clams with fresh water, put them in a stew of cold water with 1 handful of coarse salt. Just before you prepare them, take them out to the spider, rinse them under the tap in a colander.

2nd step

Peel, prick each clove of garlic on a wooden spike (to easily remove them from the dish). Give them 2-3 min in a frying pan or wok with peppers and 8 tbsp. to s. olive oil. Add the clams, cover, cook for 5 minutes.

Step 3

As soon as they open, remove clams from the spider. Let evaporate 2/3 of the juice over high heat. During this time, remove the clams from the shells (except 3 handles to keep warm for the decoration). Add the wine to the pan, boil to evaporate the alcohol. Pepper with the mill, add clams, remove from heat, cover to keep warm.

Step 4

At the same time, cook linguine al dente (remove 2 min at the time indicated on the package); drain. Put the sauté pan on high heat, add the linguine, stir for 2 minutes to coat. Pour into a large, hollow dish. Lay the clams whole; sow the finely chopped parsley.

tips

Roberta's kitchen

No cream in the pasta alla carbonara, no tomato in the osso-buco ... Rid of the flourishes and facilities embroidered by many restaurants hexagonal, here is a precise Italian gastronomy daily. Roberta is "home chef": in team with her famiglia, she prepares your delicious dinners and serves them at home ...

A tip for Christmas: poke him his recipes with truffles, scallops, porcini mushrooms ... (VIP chapter).

The cuisine of Roberta, R. Nacmias and S. Cauchon, Hachette Pratique, € 14.90.

For everything. : [email protected], www.italiederoberta.com and www.roomsaveurs.fr