Clam and Saffron Linguine recipe - ingredients, nutrition and when to eat it
Linguine is tossed with clams and saffron, then cooked until lightly sautéed. The briny flavor of the sea pairs with a delicate floral aroma for a fresh, light…
Linguine is tossed with clams and saffron, then cooked until lightly sautéed. The briny flavor of the sea pairs with a delicate floral aroma for a fresh, light dish that’s just right for a spring evening.
Noodles · 25 minutes to cook
Tips: If using whole clams instead of shelled clam meat, cook the cleaned clams with wine and add the noodles once they open.
Tips: A little saffron goes a long way in both color and flavor, so there’s no need to simmer it in hot water for long.
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Ingredients (1 serving)
- Linguine — 85 g
- Clam meat — 100 g
- Saffron — 0.1 g
- Garlic — 2 pc
- Olive oil — 1 Tbsp
- White wine — 2 Tbsp
- Pasta cooking water — 60 ml
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Parsley — 1 Tbsp