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LINGUINE WITH SQUID INK with clams

Ingredients: 250g linguine with squid ink, 1Kg of very fresh clams, 500g of tomato pulp, 1 garlic clove, parsley, 20g oregano, 1 chilli pepper, 4 spoons extra virgin olive oil, salt and pepper.
Preparation: Wash the clams and make them open in a pan (without any oil, water or wine). Filter the liquid sent out during the cooking and keep it. Brown garlic in a casserole with some oil, as soon as it will reach a light brown colour, remove it and add chilli pepper, tomato pulp and oregano. Add salt and pepper and let cooking for 20 minutes by medium heat. Some minutes before turning off add clams and a bit of the liquid sent out during their cooking. Stir well. Boil Linguine with squid ink in abundant salted water, drain them "al dente" and flavour with tomato and clams sauce. Season with fresh and chopped parsley. If you prefer, you can prepare the clams sauce without tomato adding more extra olive oil at the end.