India Today - - FOOD -

In­gre­di­ents Clams 1500 gm, lin­guine pasta 900 gm, but­ter 150 gm, ex­tra vir­gin olive oil 150 ml, finely chopped gar­lic 50 gm, chopped red chilly 10 gm, white wine 750 ml, zest of le­mon Method 1. Rinse the clams in cold run­ning wa­ter. Put them into a large bowl with cold wa­ter. Salt gen­er­ously and leave for a cou­ple of hours. Drain and rinse well to re­move any grit or sand. 2. Put lin­guine into a large pan of salted boil­ing wa­ter and cook un­til nearly done. 3. Put but­ter and olive oil in a large pan over medium heat and soften the gar­lic and chilli. 4. Add drained clams and turn up the heat. Pour in the wine, cover and leave un­til most of them have opened. Dis­card any that are still closed. 5. Drain the lin­guine and add to pan. Toss well and leave for a minute, then stir in the pars­ley, le­mon zest, sea­son to taste and serve.

Calo­rie count

470 per dish

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