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Linguine with clams and mullet

A first simple and tasty dish. Traditional recipe of Sardinia, but also in other regions.

Preparation time 1 hour

difficulty of the recipe

Easy Recipe

Ingredients
1.2 pounds of clams (to clean)
2 to 3 cloves garlic

white wine to taste parsley to taste

olive oil 3 to 4 teaspoons roe
300 g linguine

quantities of this recipe are enough for 4 people

Preparation
First Place clams in water and salt for 2 to 3 hours: enough to "bleed Any sand clams. During this time the clams (if fresh, then still alive) will open the shell.

Drain the clams and put them in a large saucepan, add a glass of water and place on high heat for about 10 minutes: the clams are open.

Drain from the bottom, which is put aside after it is filtered through fine gauze. Keep about 20 clams to decorate the whole flat shell the other.
half coarsely chopped with a knife.

While the pasta water heats, in a large pan to fry the cloves of garlic, peeled and cut in half. Add the clam shell, to fry for a minute then deglaze with white wine.
Dilute with 4-5 tablespoons of the cooking the clams, then lower the flame.
Do not add salt! Both the clams that are already very tasty roe.

Cook the linguine al dente, then drain, but not too much, and toss them in a pan and add the whole clams and chopped parsley. If the dough tends to dry out, add more gravy delle vongole.

Imipattare e completare con 1 - 2 cucchiaini di bottarga per piatto, a seconda dei gusti.

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