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![Easy](http://media3.neff-international.com/Images/100x/MCIM02780865_NEFF_Level1.png)
![30 minutes](http://media3.neff-international.com/Images/100x/MCIM02780871_NEFF_Time30.png)
![Fish](http://media3.neff-international.com/Images/100x/MCIM02780862_NEFF_Fish.png)
![INGREDIENTS](http://media3.neff-international.com/Images/600x/16864654_linguine_ingredients_1800x2143.jpg)
2 servings
INGREDIENTS
1.2 kg of clams
400 ml of prosecco
250 ml vegetable stock
4 medium sized carrots, finely diced
3 vines of tomatoes
¼ of a celery stick, diced
2 shallots, finely diced
3 garlic cloves, diced
1 fresh chili pepper, diced
3 tbsp of olive oil
Half a bunch of parsley
1 lemon
Sea salt flakes
pepper
350 g of fresh linguine
Allergens are marked in bold
![step 1](http://media3.neff-international.com/Images/600x/16864648_linguine_step1_1800x1011.jpg)
Step 1
Heat the olive oil in a heavy bottomed pan. Add the diced garlic, shallots and chili until softened.
![step 2](http://media3.neff-international.com/Images/600x/16864650_linguine_step2_1800x1011.jpg)
Step 2
Add the diced carrots and celery and cook for about 8 minutes. Deglaze with the prosecco and let it simmer for a while.
![step 3](http://media3.neff-international.com/Images/600x/16864651_linguine_step3_1800x1011.jpg)
Step 3
Add the vegetable stock and let simmer again on a low heat for 5 minutes. Add the tomatoes and salt and pepper to taste.
![step 4](http://media3.neff-international.com/Images/600x/16864652_linguine_step4_1800x1011.jpg)
Step 4
Add the clams to the pan and let them simmer with the lid on for 3-5 minutes until all clams have opened. Discard any clams that have not opened.
![step 5](http://media3.neff-international.com/Images/600x/16864653_linguine_step5_1800x1011.jpg)
Step 5
At the same time boil the linguine in a generous amount of salt water but make sure it remains firm to the bite “al dente”.
![step 6](http://media3.neff-international.com/Images/600x/16864640_linguine_step6_1800x1011.jpg)
Step 6
Add pasta to a plate, then top with the clams and clam stock. Serve with fresh parsley and a squirt of lemon juice.
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