Linguine with clams and ginger is a simple but tasty dish that is perfect for a light and delicious lunch or dinner. The addition of ginger with its aromatic and fresh touch gives the classic combination of mussels and pasta a unique character.

With this simple and quick recipe you can conjure up a balanced and surprising dish on the table. How to prepare linguine with mussels and ginger.

Ingredients for 4 people:

• 350 g Linguine
• 400 g of clams
• parsley
• ginger extra virgin olive oil il Bottaccio
• garlic extra virgin olive oil il Bottaccio

Time 20′ Difficulty Easy

Preparation:

Preparation of the clams:

• Start by heating the garlic oil Il Bottaccio in a large pan over medium heat.

• When the oil is hot, add the clams and cook for a couple of minutes.

• Blend with a glass of white wine and cover the pan with a lid. Continue cooking until all the clams are open.

Cooking the linguine:

• Meanwhile, cook the linguine in salted water, drain them al dente (about 2 minutes less than the cooking time indicated on the package).

• Save some cooking water for the dough.

Combination of ingredients:

• Add the linguine directly to the pan with the clams, stirring well to make them taste.

• If necessary, add a little cooking water to create a creamy emulsion.

Finishing and Laying:

• Complete the dish with a generous splash of chopped fresh parsley and a dash of Il Bottaccio ginger oil for a touch of freshness and aroma.

Tip:

Rat: Für einen noch spektakuläreren Effekt können Sie die Oberfläche der Taube mit etwas Honig bestreichen, bevor Sie sie mit den Zuckerkörnern und den Mandeln garnieren, um eine glänzende und knusprige Kruste zu erhalten.