Linguine alle vongole

What to get ready

• Linguine noodles 400 g
• Clams 1.4 kg
• Garlic 16 cloves
• Dried chillies 4
• White wine 240 ml
• Parsley 48 g
• Olive oil 140 ml

Method

1. 1 Soak the clams in salt water for 2 hours to remove all the sand, then scrub the shells.
2. 2 Sauté crushed garlic and dried chilies in olive oil, then add the clams, drizzle with white wine, and cover.
3. 3 When the clams open their shells, turn off the heat, remove the meat, and strain the clam broth through a cloth.
4. 4 Boil the linguine for 2 minutes less than directed, then transfer it directly to the pan with the clam broth.
5. 5 Stir vigorously to coat the noodles with the clam broth and starch, then add the clams and sprinkle with parsley.

With an appliance

• Microwave 27 min

  Replace step 2: place clams, garlic, dried chili peppers, and wine in a bowl with a vented lid, microwave at 900 W for 4 minutes until the clams open; keep step 3 as is, carefully strain the clam broth, then finish the noodles in the pan.