Home
t
2 Servings
INGREDIENTS
1.2 kg of clams
400 ml of prosecco
250 ml vegetable stock
4 medium sized carrots, finely diced
3 vines of tomatoes
¼ of a celery stick, diced
2 shallots, finely diced
3 garlic cloves, diced
1 fresh chili pepper, diced
3 tbsp of olive oil
Half a bunch of parsley
1 lemon
Sea salt flakes
pepper
350 g of fresh linguine
Allergens are marked in bold
Step 1
Heat the olive oil in a heavy bottomed pan. Add the diced garlic, shallots and chili until softened.
Step 2
Add the diced carrots and celery and cook for about 8 minutes. Deglaze with the prosecco and let it simmer for a while.
Step 3
Add the vegetable stock and let simmer again on a low heat for 5 minutes. Add the tomatoes and salt and pepper to taste.
Step 4
Add the clams to the pan and let them simmer with the lid on for 3-5 minutes until all clams have opened. Discard any clams that have not opened.
Step 5
At the same time boil the linguine in a generous amount of salt water but make sure it remains firm to the bite “al dente”.
Step 6
Add pasta to a plate, then top with the clams and clam stock. Serve with fresh parsley and a squirt of lemon juice.
SUGGESTED STORIES & RECIPES
