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🍝 Linguine with Venus Clams in Creamy Sauce

691 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine
• Salt
• 1 kg Clam (e.g. Venus clams)
• 3 Garlic cloves
• 4 Spring onions
• 4 tbsp Olive oil
• 200 ml White wine
• 2 tbsp Crème fraîche
• Lemon juice
• white pepper

Instructions

1. 1. Bring a large pot of water to a boil and add plenty of salt.
2. 2. Add the linguine to the boiling water and cook it al dente (firm to the bite), as indicated on the package.
3. 3. Thoroughly clean the Venus clams under running water.
4. 4. Discard any clams that are already open, as they may no longer be fresh.
5. 5. Peel the garlic cloves and slice them thinly.
6. 6. Wash the spring onions and cut them into pieces approximately 2 centimeters in size.
7. 7. Heat oil in a large pot or pan over medium heat.
8. 8. Fry the garlic slices slowly in the hot oil until they are golden brown.
9. 9. Add the chopped spring onions to the garlic and fry them briefly together.
10. 10. Deglaze the mixture with white wine.
11. 11. Let the sauce simmer uncovered for about 2 minutes.
12. 12. Add the cleaned clams to the pot.
13. 13. Cover the pot and cook the clams for about 6 minutes.
14. 14. Check to see if all the clams have opened.
15. 15. Remove any clams that are still closed after cooking and discard them.
16. 16. Stir the crème fraîche into the sauce.
17. 17. Season the sauce with salt, lemon juice, and black pepper to taste.
18. 18. Drain the cooked linguine.
19. 19. Add the drained pasta to the sauce and toss well to coat.
20. 20. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 691
• Protein: 40 g · Fett/Fat: 19 g · Carbs: 80 g