Linguine clams and ginger

Time: 20'

Difficulty: Easy

Ingredients for 4 people

  • 350 g of linguine
  • 400 g of clams
  • Parsley
  • White wine
  • Galantino ginger extra virgin olive oil
  • Galantino garlic extra virgin olive oil


In a large skillet, heat Galantino garlic oil, add clams and deglaze with wine
white, cover with a lid.

Halfway through cooking, add the cherry tomatoes cut into wedges. Cook the linguine al dente, drain and continue cooking in the pan with the clam sauce.

Serve the linguine with Galantino ginger oil and chopped parsley.

Chef's advice:

It is recommended to let the clams soak in salt water to allow any impurities to be purged.