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ID
italianutama· 4 servings

≈363 kkal · P 5.6g · L 6g · KH 84g (per recipe, TKPI estimate)

Linguine alle cozze

Linguine alle cozze
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 400g linguine
  • 1kg fresh clams
  • 400g cherry tomatoes
  • 2 cloves garlic
  • 1 small onion
  • 1/2 cup white wine
  • 1/4 cup olive oil
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 4 cups clam juice
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

Instructions

  1. 1Clean the clams by scrubbing them under cold water and removing any debris.
  2. 2In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent.
  3. 3Add the clams and white wine to the pot. Cook for 2-3 minutes, stirring occasionally, until the clams open.
  4. 4Add the cherry tomatoes and clam juice to the pot. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened slightly.
  5. 5In a separate pot, cook the linguine according to package instructions until al dente. Drain and set aside.
  6. 6Add the cooked linguine to the clam sauce, stirring to combine. Cook for an additional 2-3 minutes.
  7. 7Season with salt and pepper to taste. Stir in the chopped parsley and basil.
  8. 8Serve the linguine alle cozze hot, topped with grated Parmesan cheese.

Source: llm-generated

Linguine alle cozze — Dish Catalog