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
1054
53% daily value
6 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar
     

Fat

75% 48

Saturated

67% 13

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 7

Carbs

14% 43

Carbs (net)

- 31

Fiber

47% 12

Sugars

- 2

Sugars, added

- 0

Protein

213% 107

Cholesterol

93% 279

Sodium

33% 781

Calcium

70% 696

Magnesium

96% 404

Potassium

73% 3446

Iron

141% 25

Zinc

47% 5

Phosphorus

185% 1293

Vitamin A

179% 1610

Vitamin C

103% 92

Thiamin (B1)

64% 1

Riboflavin (B2)

79% 1

Niacin (B3)

170% 27

Vitamin B6

204% 3

Folate equivalent (total)

159% 637

Folate (food)

- 637

Folic acid

- 0

Vitamin B12

183% 4

Vitamin D

1922% 288

Vitamin E

96% 14

Vitamin K

1292% 1551

Sugar alcohols

- 0

Water

- 722
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