A fresh and tasty meal, al dente Linguine, smoked salmon and delicious Pesto Genovese.
- Total Fat
- Total Carbohydrates
- 350g Barilla Linguine
- 1 jar Barilla Pesto Genovese
- 400g clams, washed in running water
- 2 fresh squid, cut into rings
- 3 garlic cloves, crushed
- 250g broccoli florets
- 1 fresh chilli, sliced
- 1 glass white wine
- 70g smoked salmon
3 tbsp Extra Virgin Olive oil
Rock salt, for pasta water
Bring a large saucepan filled with plenty water to the boil. Once boiling, add salt. We recommend 7 grams per litre of water.
COOK THE CLAMSIn a large fry pan, brown garlic and chilli in some Extra Virgin Olive oil. Add the clams, sprinkle with wine and cover with a lid until the clams have opened.
COOK THE PASTA
Drop the Barilla Linguine into the water and stir. Cook according to the instructions on the pack. Four minutes before draining the pasta, add the broccoli to the pot.
Two minutes before the suggested cook time, drain the pasta and broccoli, saving one ladle of the cooking water. Add the pasta, pasta water and squid to the fry pan with the clams. Cook for the remaining 2 minutes.
SERVERemove from the heat and add the Pesto Genovese. Mix well, then serve with smoked salmon on top.