Pasta with Venus Clams

Ingredients

• 400 g linguine
• Salting water
• 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.

   Cook the linguine in salted water until al dente. Clean and rinse the clams, discarding any that remain closed after cooking. Peel the garlic and slice thinly. Wash the spring onions, trim them, and cut into 2 cm pieces.

2. 2.

   Slowly brown the garlic in hot oil in a pot. Add the spring onions and deglaze with white wine. Simmer uncovered for about 2 minutes, then add the clams and cover; cook for about 6 minutes until all clams have opened, discarding any that remain closed.

3. 3.

   Stir in the crème fraîche and season with salt, lemon juice, and pepper. Toss the drained pasta with the sauce and serve immediately.