Linguine with clams

Carefully clean the clams under running water to remove any sand residue.

In a large pot, bring plenty of salted water to a boil to cook the linguine.

Meanwhile, finely chop a chili pepper.

In a pan, heat the olive oil over medium-low heat. Add the chopped garlic, the chili pepper, and a couple of lemon slices, and sauté for a few minutes until the garlic turns golden, being careful not to burn it.

Add the clams to the pan and cover with a lid. Cook over medium-high heat for about 5-7 minutes, until the clams open.

Remove the opened clams from the pan and set them aside. Extract the clam meat from the shells and set it aside.

Add a spoon of boiling water to the shells and pour the remaining liquid into the pan.

When the linguine is al dente, drain it and transfer it to the pan with the clam sauce. Add the clams and the chopped parsley, mixed with some breadcrumbs.

Mix well to combine all the ingredients and adjust the salt if necessary.

Serve the linguine alle vongole hot.

Enjoy your meal! We are always at your disposal for portion sizes based on the number of guests and for any questions.