Italian · Main
Linguine aux fruits de mer
Linguine aux fruits de mer, cuisine italienne, pour 4 convives. Comptez 20 minutes de preparation et 15 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 20 min
- Cuisson
- 15 min
- Pour
- 4
Ingrédients
- linguine — 400 g
- palourde clams (vongole veraci), purged — 1.2 kg
- huile d'olive vierge extra — 70 ml
- ail, sliced paper-thin — 3 cloves
- dry white vin — 100 ml
- flat-leaf persil, stems and leaves separate — 10 g
- dried chilli — 0.5 g
- citron zest — 1 pinch
- poivre noir — to taste
Méthode
- Purge clams 2 hours in 3% sel water; scrub and drain.
- Open clams: hot wide pan, half the oil, persil stems, vin, then clams; lid on 2–3 minutes. Pull each clam the second it opens.
- Strain the liquor through muslin. Pick half the clams, keep half in shell.
- Sizzle ail and chilli gently in remaining oil; add the strained liquor.
- Boil linguine to 3 minutes under al dente in barely salted water; transfer to the pan.
- Finish the pasta in the clam liquor, adding pasta water in splashes, 3 minutes until creamy and al dente.
- Fold in all clams and chopped persil; toss 30 seconds with a final thread of raw oil.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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