Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils

Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils
23 Ingredients
  • 1 cup "00" pasta flour, such as Caputo
  • 1/4 cup semolina
  • Sea salt
  • 1 extra-large cage-free egg
  • 2 teaspoons extra-virgin olive oil
  • 1 ounce olive oil
  • 1/2 cup 1/4-inch dice or lardons smoked guanciale or smoked bacon
  • 1 tablespoon thinly shaved garlic
  • 1 tablespoon fresh oregano leaves
  • 1/2 teaspoon crushed red pepper
  • 6 opal basil leaves, plus more for garnish
  • 12 manila clams, washed and soaked in cold water for 10 minutes to release sand
  • 1 cup fish or vegetable stock
  • 1 cup dry white wine
  • Sea salt
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 6 sprigs pea tendrils with flowers and leaves
  • Freshly ground black pepper
  • Herb flowers
  • Calabrian chile oil, for drizzling
  • Finishing olive oil, such as Ligurian
  • 1 piece mullet bottarga
Nutrition
1579
79% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

112% 73

Saturated

100% 20

Trans

- 0

Monounsaturated

- 33

Polyunsaturated

- 11

Carbs

22% 67

Carbs (net)

- 49

Fiber

72% 18

Sugars

- 5

Sugars, added

- 0

Protein

321% 161

Cholesterol

139% 418

Sodium

137% 3292

Calcium

105% 1045

Magnesium

146% 612

Potassium

112% 5282

Iron

212% 38

Zinc

71% 8

Phosphorus

279% 1953

Vitamin A

270% 2434

Vitamin C

218% 196

Thiamin (B1)

98% 1

Riboflavin (B2)

120% 2

Niacin (B3)

258% 41

Vitamin B6

320% 4

Folate equivalent (total)

241% 963

Folate (food)

- 963

Folic acid

- 0

Vitamin B12

274% 7

Vitamin D

71% 11

Vitamin E

145% 22

Vitamin K

1940% 2328
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