Let the clams drain in cold water for at least one hour. Steam the clams in a large pot until they open up. Do not overcook or they will get chewy. Remove from heat and cool. Remove the clam from the shell. Pass the broths that have formed through a fine sieve or cheesecloth. Put the shelled clams into the strained broth and set aside.
In a sauté pan warm the oil, add the crushed garlic and a pinch of peperoncino and remove the garlic when browned. Add 2/3 of the clam broth, reduce by 1/3 and add the remainder of the broth with the clams, the chopped parsley and remove from fire.
Cook linguine in plenty of salted water. When al dente, strain the pasta, toss with the clam sauce over a high flame for 2 mins. and serve.
We baked some cookies that needs to be eaten, accepted, in order for the website to work properly, it simply won't work without. In order to collect information and improve your experience, we also need to use some third party cookies. Can we?
These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.com and the trusted partners we work with
WAIT A SECOND
Before we say ciao, why not join our newsletter & stay up to date on everything happening on planet Italyabroad.com
FREE DELIVERY FOR ORDERS OVER £100
0 
