Linguine with clams and artichokes is a tasty and delicate first course, perfect for lovers of seafood flavors and fresh vegetables. The clams pair perfectly with tender artichokes, creating a balanced and flavorful dish. A touch of fresh lemon, garlic and chopped parsley completes this traditional Italian dish.
Rinse the clams and soak them for a few hours in lukewarm lightly salted water
Clean the artichokes by removing the outer leaves, the tip and the tough base so only the tender part remains
Cut them in half, remove any inner choke and slice them thinly, letting the slices fall into water acidified with lemon juice
Blanch them for 2-3 minutes in salted water acidified with lemon juice and drain them al dente
Heat the oil in a wide pan and gently sauté the peeled and crushed garlic clove
When the garlic has taken color, add the drained clams to the pan, raise the heat, cover and leave them on the heat for a few minutes until they have all opened
Lift them out with a slotted spoon and remove their shells
Pour the cooking juices into a pan being careful not to disturb the bottom, add the shelled clams and flavor them with a grind of pepper (do not add salt: the clam liquid is already quite salty)
Cook the linguine, drain them slightly al dente, pour them into the pan together with the artichokes and toss over very low heat for about 2 minutes so they absorb the sauce and finish cooking
Serve the linguine piping hot
Pasta pot
Pan
Colander
Store in the refrigerator in an airtight container for up to 2 days.
Typical Italian dish, ideal for an elegant dinner or a special evening.
Italy
| Energy (kcal) | 148.82 |
| Carbohydrates (g) | 20.53 |
| of which Sugars (g) | 4.62 |
| Fat (g) | 3.65 |
| of which Saturates (g) | 0.53 |
| Protein (g) | 7.81 |
| Fiber (g) | 3.78 |
| Sale (g) | 0.06 |
