Linguine Pasta èViva - Agricola Piano - 500 gr
Linguine Pasta Ingredients: re-milled durum wheat semolina with 100% Italian (Pugliese) live wheat germ, water.
Cooking time: 8/10 minutes
Linguine pasta is made with our re-milled durum wheat semolina with live wheat germ (whole-body durum wheat flour), drawn in bronze and with a long and delicate drying (at low temperature) to preserve the flavour, aroma and the taste of Apulian wheat.
The result is a pasta with an unmistakable flavour, which keeps cooking and which binds perfectly to any seasoning. Try them al dente and season with broccoli and bacon.
Preparation: 20 min
Cooking: 20 min
Servings: for 4 people
Linguine 320 gr;
Clams 1 kg;
Garlic 1 clove;
Parsley 1 bunch;
Peranzanab mono varietal extra virgin olive oil;
Black pepper to taste;
Fine salt to taste;
Coarse salt for clams to taste
To prepare the linguine with clams, start by cleaning them. First make sure that there are no broken or empty shells, they will be discarded. Then move on to beat them against the sink, or possibly on a cutting board. This operation is important to verify that there is no sand inside: the healthy bivalves will remain closed, those full of sand will instead open. Then place the clams in a colander placed on a bowl and rinse them. Place the colander in a bowl and add plenty of coarse salt, you will have to recreate a kind of sea water. Soak the clams for 2-3 hours.
Once the time has elapsed, the clams will have purged any residual sand. In a saucepan, heat a little Extra Virgin Olive Oil. Then add a clove of garlic and while it is flavoring, drain the clams well, rinse them and dip them in the hot pan. Close with the lid and cook for a few minutes on high heat.
The clams will open with heat, then shake the pan from time to time until they are completely open. As soon as they are all open, immediately turn off the heat, otherwise the clams will cook too much. Collect the juice by draining the bivalves and don't forget to discard the garlic. In the meantime, cook the spaghetti in boiling salted water and drain them halfway through cooking.
Then pour the dressing into a pan, add the Linguine and continue cooking using a little cooking water. In this way you will keep the pasta. At the end of cooking also add the clams and chopped parsley. One last flash and the linguine with clams are ready: serve immediately.
|Average Drying Temperature (°C)||50|
|Average drying time (Hours)||72|
|Origin of raw materials||Self-produced|
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