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Fish
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Linguine with Clams and Garlic
Savor the essence of the sea with the timeless charm of this Italian classic. Linguine with Clams and Garlic, a straightforward yet sophisticated pasta creation, accentuates the authentic tastes of succulent clams and fragrant garlic. Ideal for a swift and delightful dinner experience.
Recipe Summary
Preparation
25 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
Cook linguine according to package instructions. Drain and set aside.
2
Step 2
In a large pan, heat olive oil over medium heat. Add sliced garlic and red pepper flakes, sauté until garlic is golden.
3
Step 3
Pour in white wine, add clams, cover, and cook until they open, about 5-7 minutes.
4
Step 4
Discard any unopened clams. Season with salt and pepper.
5
Step 5
Toss cooked linguine into the pan, coating it with the flavorful clam mixture.
6
Step 6
Sprinkle chopped parsley and drizzle with extra olive oil.
7
Step 7
Serve immediately, savoring the freshness of the sea in every bite.
Tips for this recipe
Here are some useful tips to perfectly prepare Linguine with Clams and Garlic and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Linguine with Clams and Garlic to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 25 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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