Preparation

• Fry the garlic in a pan, add the previously cleaned clams and the sprig of parsley.
• Deglaze with the white wine and continue cooking over a low heat with the lid closed until all the clams have opened.
• Strain the cooking liquid and keep it to one side.
• Cook the Linguine in plenty of salted water.
• Drain the pasta and stir it into the cooking liquid from the clams. Add the chopped parsley, garlic and basil, a drizzle of Extra Virgin Olive Oil and the partly-shelled clams.
• Before serving, sprinkle with some grated bottarga.