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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.
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