Lemon Saffron Linguini By Boulud Sud

1. 1

   Peel garlic, crush and chop finely.

2. 2

   Put salt on top and crush with a knife until it makes a paste. Mix in the olive oil and chili flakes.

3. 3

   SOURDOUGH BREAD CRUMBS

4. 4

   Cut bread in squares, toss with olive oil and salt. Toast in an oven at 350F to reach a golden color. Transfer to robotcoupe. Pulse a few times to coarse bread crumbs.

5. 5

   PICK UP

6. 6

   In a hot pan, sweat the garlic-chili mixture

7. 7

   Add the fresh puntarella and satue until cooked

8. 8

   Add fava beans

9. 9

   Deglaze with white wine

10. 10

    Add chicken stock and mount in butter

11. 11

    In a seperate blanching pot, blanch the pasta until cooked al dente

12. 12

    Remove from the water and toss into the pasta sauce

13. 13

    Add cooked razor clams just to heat through

14. 14

    Season with salt and pepper, add grated parmesan

15. 15

    Plate and garnish with breadcrumb

* Per serving · 4 servings · Values may vary.

No additional tips available.