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How to prepare linguine with oysters, sherry and bell peppers

Linguine with clams, sherry, and pickled peppers

NUTRITION: PER SERVING
CALORIES:  412KCALS
FAT:  6.4G (1G SATURATED)
PROTEIN:  17.5G
CARBOHYDRATES:  63.8G (2.4G SUGAR)
FIBRE:  3.8G
SALT:  0.4G

Ingredients
600g fresh palourde clams
350g linguine
Drizzle of olive oil
2 crushed garlic cloves
100ml fino sherry
3-4 finely chopped hot pickled peppers (guindillas)
Lemon juice
Extra-virgin olive oil

Method
Soak the fresh palourde clams in cold salted water for 30 minutes to remove any grit.
Cook the linguine according to the pack instructions.
Meanwhile, heat a drizzle of olive oil in a sauté pan and warm through 2 crushed garlic cloves until softened and fragrant. Pour in the fino sherry, then bring to the boil for a minute.
Immediately add the drained clams and cover the pan tightly with a lid. Cook for a couple of minutes, shaking the pan occasionally, until all the clams have opened. Discard any that remain closed.
Stir through 3-4 finely chopped hot pickled peppers (guindillas). Drain the pasta, then toss with the clams and sauce. Squeeze over lemon juice and drizzle with extra-virgin olive oil.

delicious. tips
Use plenty of salt in your cooking water – about 2 tbsp fine salt to every litre of water. The pasta absorbs the water, becoming properly seasoned.

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