Linguine with clams is a classic of Italian cuisine, particularly widespread in coastal regions. This dish combines the delicacy of clams with the strong flavor of garlic and parsley, all enriched by a fresh hint of lemon.
Leave the clams to purge well by changing the water several times
Prepare a very fine garlic mince 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 adjust 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, splash 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 |
