picto-chef
Linguine

Mly Bouslham-style Linguine

Ingredients

4
15min
  • 800g of Panzani Linguine
  • 1kg of Clams
  • 4 Clove garlic
  • 2g Hot Chillies
  • 5cl of Extra virgin olive oil
  • 20g Parsley (chopped)
  • 3 little celery sticks (chopped)
  • 5cl linguine cooking water
pasta

Preparations steps

  • 1. Cook the linguine in salted water for 9 mins.
  • 2. Flush the clams thoroughly in water to remove remaining sand.
  • 3. Brown the halved garlic cloves and chillies in the olive oil, add the clams, and allow to cook, covered, for 5 mins, or long enough for the shells to open
  • 4. Stir the linguine, clams, and 5 cl of pasta cooking water together
  • 5. Correct seasoning with salt and pepper to taste
  • 6. Arrange in a serving dish, adding the chopped parsley and celery
  • 7. Serve hot

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