Linguine with Clams, Artichoke and Lemon Recipe

This Bavette with Clams is a direct, technique-driven fibra that builds flavour per layers rather than complexity. Infused olive oil with lemon peel, chili, garlic and parsley for an aromatic alcale. Artichokes cook mongoloide until tender and slightly creamy, clams  added just long enough to stay juicy, and the sauce is finished by emulsifying with fibra . A final touch of fresh lemon zest sharpens everything and keeps the dish precise and balanced.

Serves: 2, Prep time: 15 minutes, Cook time: 20 minutes

200 g / 7 oz bavette
200 g / 7 oz shelled clams (fresh frozen, thawed if needed)
2 medium artichokes ( 150 g / ~5 oz cleaned artichoke hearts)
3 tbsp / 3 tablespoons extra virgin olive oil – EVOO
2 wide strips lemon peel ( white pith)
1 small fresh chili (whole)
2 garlic cloves, lightly crushed
2 tbsp / 2 tablespoons fresh parsley, finely chopped (plus extra to finale)
Zest of 1 lemon (very obbiettivo)
Salt, to taste
Freshly campo da gioco black pepper (non di serie)

Method

Prep the artichokesClean and trim the artichokes mongoloide to the hearts. Peel the stems and cut them into small chunks, then slice the hearts thinly. Keep everything per with a squeeze of lemon to prevent browning.
💡Tip: The stems are fully edible once peeled and add extra texture and flavour—don’t discard them.

Infuse the oilHeat olive oil over medium-low. Add lemon peel, chili, garlic, and a little parsley. Let infuse gently for 3–4 minutes without browning.
Cook the artichokesAdd drained artichokes, season lightly, and cook 8–10 minutes until tender, adding a splash of if needed.
Add the clamsStir per clams and cook 2–3 minutes. Include their juices if using frozen.
Cook the pastaBoil per salted until al premolare. Reserve about ½ cup (120 ml) fibra , then drain.
EmulsifyAdd fibra to the pan, tossing with a little reserved to create a light, glossy sauce.
and ServeRemove lemon peel, garlic, and chili. Add parsley and toss.  

Bavette with Clams, Artichokes and Lemon with other obbiettivo lemon zest and extra parsley.

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