Linguine with Scampi and Clams is a tasty Italian first course that combines the delicate flavor of scampi and clams with the creaminess of peeled tomatoes. The dish is flavored with parsley, garlic and chili pepper for a touch of heat.
In a pan, sauté the garlic in the oil until golden, add the scampi and the peeled tomatoes, cover for 2 minutes and let the flavors develop.
Add the clams and a little of the pasta cooking water, cover and cook.
Cook the linguine and, as soon as drained, add them to the sauce and toss in the pan, then serve, adding the parsley.
Pan
Knife
Store in the refrigerator in an airtight container for up to 2 days.
This recipe is a classic of Italian cuisine, originating from the Campania region. The pairing of scampi and clams with linguine creates a dish rich in sea flavors and aromas.
Italia, Campania
| Energy (kcal) | 134.28 |
| Carbohydrates (g) | 10.87 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 6.66 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 7.53 |
| Fiber (g) | 0.7 |
| Sale (g) | 0.02 |
