Clam Linguine with melted tomatoes and black olives Romana Recipe
Recipe Ingredients for Clam Linguine with melted tomatoes and black olives Romana
| Amount | Ingredient |
|---|---|
| 1000 g | Mussels (eg bio-shells) |
| 5th Romana tomato, cut into large pieces | 1 / 2 |
| Onions, red, cut into fine dice | 4th Garlic cloves, finely chopped |
| 6 tbsp | Olive oil |
| 240 g | Linguine, al dente |
| 1st Thyme, fresh | 1st Rosemary, fresh |
| 1st Sage, fresh | 1 / 4 |
| Parsley, in the covenant, chop the leaves coarsely | 60 g |
| Olives, black pitted, cut into slices | something |
| Sea salt | something |
| Sugar | something |
| Pepper |
Clam Linguine with melted tomatoes and black olives Romana Recipe Directions
1st Recommended Preparation Cook the mussels, the meat to cool down and read.
2nd The onions and sauté the garlic in the olive oil. Add three quarters of tomato and a little pasta cooking water and simmer until the tomatoes are to be melted into a sauce. Then add thyme, rosemary and sage and cook without dragging for 10 minutes. The branches then remove herbs and season the sauce with sea salt, sugar and pepper.
3rd The linguine with clam meat, the remaining tomatoes, black olive slices and parsley stir into the sauce, heat the whole thing together. Again, season to taste and thin with the pasta cooking water.
4th To serve: Serve in a deep pasta plate.
