Linguine with clams is a classic of Italian cuisine, particularly common in coastal regions. This dish combines the delicacy of the clams with the assertive flavor of garlic and parsley, all enriched by a fresh note of lemon.
Purge the clams thoroughly, changing the water several times
Finely chop the garlic and sauté it in a non-stick pan
Add the clams and let them open over high heat; add the wine, let it evaporate, then season with salt and pepper
Cook the linguine in plenty of salted water and once drained toss them in the pan with the clams
Add chopped parsley, sprinkle with lemon juice and serve
Pan
Italy
| Energy (kcal) | 128.5 |
| Carbohydrates (g) | 16.77 |
| of which Sugars (g) | 1.92 |
| Fat (g) | 1.89 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 9.56 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.04 |
