Linguine s mlynáři
Zachraňte milovníka mořských plodů v této rodině s tímto úžasně jednoduchým linguinem s receptorem škeblem od kuchařky kuchaře “Molto Gusto” kuchaře Mario Bataliho.
Také zkuste: Brokolice Rabe s Mozzarellou Crema, Penne alla Puttanesca a Spaghetti con la Sarde
Zdroj: Martha Stewartová, Episode 5128
Podávání
27.04.2023 @ 02:37
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Save the seafood lover in this family with this amazingly simple linguine with clam sauce recipe from chef Mario Batalis cookbook “Molto Gusto.” Also try: Broccoli Rabe with Mozzarella Crema, Penne alla Puttanesca, and Spaghetti con la Sarde. Source: Martha Stewart, Episode 5128 6 Serving Ingredients Coarse salt 6 tablespoons extra-virgin olive oil 3 cloves garlic, minced 6 tablespoons dry white wine 1 tablespoon crushed red pepper flakes 1 pound small clams, such as Manila or littleneck, cleaned 1 pound dried linguine 1/3 cup roughly chopped fresh flat-leaf parsley Instructions 1. Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons of salt; return to a boil. 2. Meanwhile, heat the oil and garlic in a large pot over medium-high heat. Cook and stir until the garlic is softened, about 1 minute. Add the wine, red pepper flakes, and clams. Cover and cook, shaking the pot occasionally, until the clams have opened, about 5 minutes. Transfer the clams to a bowl when they open; discard any unopened clams. 3. Add the pasta to the boiling water and cook according to the package directions until just al dente. Drain, reserving about 1/2 cup of the pasta water. 4. Add the pasta and 1/4 cup of the reserved pasta water to the clam mixture; toss and stir over medium heat until the pasta is well coated, adding a splash or two of the reserved pasta water if necessary to loosen the sauce. Toss in the clams, their juices, and the parsley until heated through. Stir and serve immediately.