Linguine with Clams and Artichokes

Preparation

1. STEP 1 OF 10

   Rinse the clams and soak them for a few hours in slightly salted lukewarm water

2. STEP 2 OF 10

   Clean the artichokes by discarding the outer leaves, the tip, and the hard skin at the base, leaving only the tender part

3. STEP 3 OF 10

   Cut them in half, remove any internal fuzz, and slice them thinly, letting them fall into water acidulated with lemon juice

4. STEP 4 OF 10

   Blanch them for 2-3 minutes in salted and acidulated water with lemon juice and drain them al dente

5. STEP 5 OF 10

   Heat the oil in a large pan and gently sauté the peeled and crushed garlic clove

6. STEP 6 OF 10

   When the garlic is colored, add the drained clams to the pan, increase the heat, cover, and leave them on the fire for a few minutes until they are all open

7. STEP 7 OF 10

   Lift them out with a slotted spoon and shell them

8. STEP 8 OF 10

   Pour the cooking liquid into a pan, being careful not to disturb the bottom, add the shelled clams, and season them with a grind of pepper (do not salt: the clam liquid is already very salty)

9. STEP 9 OF 10

   Cook the linguine, drain them slightly al dente, add them to the pan with the artichokes, and stir them over low heat for about 2 minutes so they absorb the sauce and finish cooking

10. STEP 10 OF 10

    Serve the linguine hot

Suggestions

• Pasta Pot

• Pan

• Colander

General Information

Analysis

Macronutrients (100 gr)