Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes + 1 hour to drain the clams INGREDIENTS 280gr. type of linguine pasta 1kg. clam 4 plum tomatoes 2 cloves of garlic parsley olive oil salt pepper PROCEDURE -------------------------- Put the clams to purge a covered bowl of water and salt for 60 minutes.
Blanch the tomatoes for 3 minutes in a saucepan with boiling water, then pass them in cold water and peel. Cut in half 'the tomatoes, remove seeds, cut into pieces and keep aside. Peel and chop the parsley with the knife. Put the clams in a pot with a lid over high heat until 'do not open.
All seafood should be open, and in any case, you should throw those which had been closed, as the shellfish is not cooked inside. Shell almost all the clams and strain the juice through a sieve lined with paper towels. In case you had opted for a pack of clams already 'ready, it' s time to use them, then put it back the clams and the sauce in the pan and add the chopped parsley.
In a pot heated and boiling salted water, boil, throw the linguine and cook according to the time indicated on the package. While the water boils, reheat in a saucepan 2 tablespoons extra virgin olive oil with 2 cloves garlic, peeled and chopped tomatoes. Let cook a few minutes, then add the shelled clams, cover with a lid and cook for 5 minutes.
Drain the pasta and add to sauce to add flavor for a few minutes. Serve immediately. 
Blanch the tomatoes for 3 minutes in a saucepan with boiling water, then pass them in cold water and peel. Cut in half 'the tomatoes, remove seeds, cut into pieces and keep aside. Peel and chop the parsley with the knife. Put the clams in a pot with a lid over high heat until 'do not open.
All seafood should be open, and in any case, you should throw those which had been closed, as the shellfish is not cooked inside. Shell almost all the clams and strain the juice through a sieve lined with paper towels. In case you had opted for a pack of clams already 'ready, it' s time to use them, then put it back the clams and the sauce in the pan and add the chopped parsley.
In a pot heated and boiling salted water, boil, throw the linguine and cook according to the time indicated on the package. While the water boils, reheat in a saucepan 2 tablespoons extra virgin olive oil with 2 cloves garlic, peeled and chopped tomatoes. Let cook a few minutes, then add the shelled clams, cover with a lid and cook for 5 minutes.
Drain the pasta and add to sauce to add flavor for a few minutes. Serve immediately.
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