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Clams, botargo and lemon linguine

Clams, botargo and lemon linguine

Ingredients

For 4 persons
  • Fettuccine

    Linguine

    320 gr.
  • vongole

    Clams

    1 Kg, thoroughly cleaned
  • bottarga

    Botargo

    40 gr. grated
  • prezzemolo

    Parsley

    1 spring, chopped
  • Aglio

    Garlic

    1 clove
  • Limoni

    Lemons

    1\2 lemon juice
  • oil

    Extra virgin olive oil

    q.s.
  • Sale e pepe

    Salt and pepper

    q.s.

Preparation

Brown the garlic with a drizzle of oil in a large pan.

Add the clams and cook with the lid on over a lively flame. 

In the meantime, boil the linguine in plenty of salt water.

After the shells have completely opened, turn the flame off.

Drain the clams and pour the cooking sauce into a large pan.

Add lemon juice, botargo and parsley.

Drain the pasta when 'al dente' and sauté.

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