Linguine with clams

- 500g clams

- 1-2 tablespoons olive oil

- 2 cloves garlic

- 1/2 bunch parsley leaves, chopped small

- Less red pepper

- 100ml dry white wine

- Salt and pepper

- 200 g linguine




Wash the clams in cold water, and later at the open mouth. upsets in the ceiling of the oil, 1 clove of garlic in half and then split 1/3 of parsley, add wine to the pan after cooking at.1dk into a little red pepper. mussels and sand at minute wait after boiling wine. After kaynasın.dah until the mouth of the clam off and remove the lid from the pan with a spoon of clam hole and left to cool in a colander. Besides süzdür.o with remaining ¼ left in the pot until the water filter as well as the clam-shell format, extract the rest. 1 tablespoon oil angered horse into the second garlic, then garlic çıkar.kal parsley, red pepper and filter to filter the water we expect boşalt.suyn pull the pot, add a little salt. Another pot of boiling salted water until the linguini başla.aldent to continue this process. Pasta we invest close to being fully prepared then we prepare mussels without shells pasta with sauce at.dah to mix Drain the pasta and sauce 2 tablespoons olive oil and we have prepared in advance. Finally, as we have a hot plate and decorate with service breaks et.dig shelled clams and parsley.