- Toast the breadcrumbs by stirring in a pan with oil, a pinch of salt and the crushed or finely chopped garlic. When they begin to brown, transfer to a plate and leave to cool.
- Pour a drizzle of oil into a large pan and add a clove of garlic, the clams and the mussels.
Cover and leave to cook for a few minutes. Add the wine and simmer until the shells open, removing them from the pan as they are ready. - Once open, remove 3/4 of the clams and mussels from their shells, strain the liquid and set aside.
- Pour another drizzle of oil into the pan, and fry with another clove of garlic, the chilli pepper and some chopped parsley leaves. Add the tomatoes and the strained cooking liquid and cook for 10 minutes. In the final few minutes, add the shelled clams and mussels and let all the flavours come together.
- Cook the Linguine no. 811 to an al dente texture, drain, and toss quickly in the pan with the sauce and the mussels and clams in shells. Decorate with chopped parsley, plate up, and top the individual dishes with toasted breadcrumbs.
Linguinewith mussels, clams and toasted breadcrumbs
N. 811
5 min
20 min
4 people
Easy
INGREDIENTS
Senatore Cappelli Wheat Linguine no. 811 320g
Bragagnolo canned Datterino Rosso tomatoes 150g
Mussels in shells, cleaned and debearded 500g
Clams in shells, cleaned 500g
Garlic cloves 2
Glass white wine 1
Parsley, salt, extra virgin olive oil, chili pepper to taste
For the toasted breadcrumbs
Breadcrumbs 100g
Tbsp extra virgin olive 3
Garlic clove 1
Salt to taste
PREPARATION
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