Ingredients
For 4 persons-
Linguine
320 gr. -
Clams
1 Kg, thoroughly cleaned -
Botargo
40 gr. grated -
Parsley
1 spring, chopped -
Garlic
1 clove -
Lemons
1\2 lemon juice -
Extra virgin olive oil
q.s. -
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.