Gluten-free egg linguine with clams and crisp asparagus

Gluten-free egg linguine with clams and crisp asparagus
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Time: 40 minuti
Difficulty: Facile

Ingredients for 4 people
250 g Linguine gluten-free linguine Pasta di Venezia
250 g true clams
2 cloves of garlic
1 bunch of parsley
1 glass of still white wine
1 bunch of wild asparagus
100 g cherry tomatoes
Extra virgin olive oil
Fine salt
Ground black pepper

Method
Take the clams and put them in a boule with water and a handful of salt to drain for about an hour. After this time, rinse the clams several times under running water and check that there are no sand residues.
Clean the garlic and chop finely, put it in a large pan with two abundant spoons of extra virgin olive oil, brown over high heat, add the clams and cook over high heat.
Add the shellfish with the wine and let it evaporate, cover the pan with a lid and let it cook until it has opened.
At this point clean the asparagus, remove the lower part of the stem, trying to leave the heart of the stem and the head, cut into small pieces and put in a pan with a spoon of extra virgin olive oil to cook for about 5 minutes, adjust of salt and pepper.
Carefully wash the tomatoes and cut them into cubes, add the mixture into the clams and cook for another 2 minutes.
Boil a saucepan with water, bring to a boil and when you have removed the salt-edged boil, pour the linguine and cook for about 4 minutes; drain the pasta in the clams, add the asparagus and mix well over a high flame.
Sporify the dough in individual dishes with a drizzle of raw oil before serving.

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