Linguine with Clams (Linguine ai Fasalari)
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Linguine | 400g |
| Fresh Clams (Fasalari) | 3kg |
| Fresh Parsley | 10g |
| Garlic | 1 clove |
| Fine Salt | A pinch |
| White Pepper | 3g |
| All-Purpose Flour | 10g |
| Extra Virgin Olive Oil | 50g |
Instructions:
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Prepare the Clams: Begin by preparing the clams. Hold each shell by its shorter side and make a small incision along the lateral muscles of the shell. Collect the juice released from the clams during this process and set it aside. Separate the clams from their shells, rinsing them thoroughly to remove any sand. Gently tap the clams with a meat mallet to soften them. Once done, coarsely chop the clams with a knife.
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Strain the Juice: Strain the clam juice through a fine-mesh sieve to remove any residual particles. Keep this juice aside, as it will form the base of your sauce.
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Prepare the Sauce: In a large skillet, heat a few tablespoons of extra virgin olive oil over medium heat. Add the whole garlic clove and sauté for a few minutes until fragrant, then remove the garlic. Pour in the strained clam juice and sift the all-purpose flour into the pan. Stir well to incorporate the flour, as it will help thicken the sauce and make it creamy. Allow the mixture to simmer gently for a few minutes.
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Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Keep in mind that the clams need only a few minutes of cooking, so you want to ensure the pasta is ready to be combined with the sauce.
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Combine the Pasta and Sauce: Once the pasta is cooked, drain it well and add it directly to the skillet with the clam sauce. Toss everything together, ensuring the linguine is well coated in the creamy clam sauce.
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Final Touches: Season with additional white pepper to taste. Chop the fresh parsley and sprinkle it over the pasta, stirring to combine. Serve the linguine with clams immediately, ensuring the dish is piping hot.
Serving Suggestion:
For an added touch, you can drizzle a bit of extra virgin olive oil on top just before serving, or even add a sprinkle of freshly grated parmesan cheese, though this is not traditional. This dish is best enjoyed fresh and warm, with a light, crisp white wine on the side.
This Linguine with Clams (Linguine ai Fasalari) is a delightful seafood pasta dish that captures the essence of fresh coastal flavors. The tender clams, infused in their own juices, provide a rich and savory sauce that beautifully coats the al dente linguine. With just a hint of garlic and pepper, this dish remains simple yet full of character. Ideal for a special dinner or a cozy meal, it’s a dish that brings both elegance and comfort to the table.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | ~30g |
| Carbohydrates | ~60g |
| Fat | ~20g |
| Fiber | ~3g |
| Sodium | ~850mg |
This recipe perfectly blends fresh seafood with the rich texture of linguine, creating a dish that is as satisfying as it is flavorful. The minimal ingredients allow the natural sweetness of the clams to shine, making it an excellent choice for anyone who loves seafood pasta dishes!
