Pastificio Artigiano Cav. Giuseppe Cocco

Recipes › Traditional Recipes › Lingue di Passero with Clams

Lingue di Passero with Clams

In Naples, no Christmas Eve dinner begins without a flavorful plate of spaghetti with clams. The “lingue di passero” pasta, delicate yet bold enough to embrace the tasty mollusks and enhance their flavor, is the ideal shape for this iconic dish of Neapolitan tradition.

PREPARATION
TIME

30–35 Minuti

INGREDIENTS
FOR

4 Servings

PASTA FORMAT USED

I Caserecci
N.51 LINGUE DI PASSERO

Ingredients

400 g Linguine di Passero pasta
600 g Clams
1 Head of garlic
1 Glass of dry white wine
Extra virgin olive oil and parsley to taste

Step-by-Step preparation

Step 1 / 4
Sauté the garlic (with skin) in a pan with a drizzle of olive oil.

Step 2 / 4
Remove the garlic and add the clams. Cover and cook over high heat for 5 minutes.
Step 3 / 4
Deglaze with white wine and add the lingue di passero previously cooked in salted water. Toss the pasta in the pan, adding the chopped parsley.

Step 4 / 4
Plate and serve.
Scorri la Ricetta

Alternatively, you can use

La Trafila Ruvida
N°34 LINGUINE

N.34 LINGUINE

La Trafila Ruvida
N°31 FIDELINI

N.31 FIDELINI

I Caserecci
N°94 CALAMARATA

N.94 CALAMARATA

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