The Gluten Free Tagliatelle Morelli are born to satisfy any intolerance or dietary requirements.
Their consistency is just right,they remains elastic, compact and they withstand perfectly the cooking time.
Ingredients for 4 people:
- 400 gr. GF Tagliatelle Morelli
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 200gr salted cod
- 600gr clams
- 40 gr. leek
Cook the garlic clove in a pan with the extra virgin olive oil until golden.
Add the clams, cover with a lid and cook at medium heat for a few minutes until the shells open.
Add the salted cod and keep cooking without the lid. After a few minutes add the leek as well. Make sure there is plenty of water from the vongole so the sauce is not too dry.
In the meantime cook the pasta in boiling salted water and drain when al dente.
Add the linguine to the sauce and cook for another minute or two.
Add some lemon juice before the last stir and serve.