Linguine with Fasolari Clams

Linguine with fasolari clams is an elegant and tasty seafood dish. Here’s how to prepare it:

Ingredients

• 320 g linguine
• 500 g fasolari clams (or lupini clams, if you prefer)
• 2 cloves of garlic
• Fresh parsley to taste
• 150 ml dry white wine
• 4 tablespoons extra virgin olive oil
• Red chili pepper (optional)
• Salt to taste

Preparation

1. Begin by cleaning the fasolari clams. Put them in a bowl with salted water and let them purge for about an hour. Then, rinse them under running water to remove any sand residues.
2. Peel the garlic cloves and, if desired, add some chili pepper to give the dish a spicy kick.
3. In a large pan, heat the extra virgin olive oil and sauté the garlic and chili pepper.
4. Add the fasolari clams to the pan and cover with a lid, letting them cook over medium-high heat for a few minutes until they open.
5. Deglaze with the white wine and allow the alcohol to evaporate over high heat.
6. Meanwhile, cook the linguine in plenty of salted water following the package instructions to achieve an al dente texture.
7. Drain the pasta, saving some of the cooking water, and transfer it to the pan with the fasolari clams.
8. Mix the linguine with the clams, adding some chopped parsley and, if necessary, some of the pasta cooking water to bind the sauce.
9. Toss everything together for a minute, so that the flavors blend well.

Serve the linguine hot, garnished with more chopped fresh parsley.

Curiosity

The fasolari clam, also known as razor clam, is a bivalve mollusk that lives buried in the sandy seabed of the sea and is highly appreciated for its delicate yet distinct taste. This dish is typical of the Italian coastal regions, particularly in areas where fresh fasolari clams are available.

Remember that the freshness of the fasolari clams is essential for the success of this dish, so make sure they are of good quality and recently caught to fully enjoy their flavor.