Epirotic-style Linguine Rice

Ingredients

In this adaptation, the original Portuguese Arroz de lingueirão is transformed into an Epirotic-style dish by incorporating Greek flavors and ingredients. The traditional rice is replaced with linguine pasta, which adds a unique texture and enhances the overall taste. The dish is also garnished with fresh parsley and served with a squeeze of lemon, giving it a refreshing Mediterranean twist. We alse have the original recipe for Arroz de lingueirão, so you can check it out.

• 250g (8.8 oz) linguine pasta 250g (8.8 oz) linguine pasta
• 500g (1.1 lb) razor clams (lingueirão) 500g (1.1 lb) razor clams (lingueirão)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced tomatoes, dried oregano, dried thyme, and bay leaf to the pan. Cook for a few minutes until the tomatoes start to soften.
4. 4.
   Add the razor clams to the pan and cook for about 5 minutes, until they open up.
5. 5.
   Remove the clams from their shells and set aside. Discard any unopened clams.
6. 6.
   Add the cooked linguine pasta to the pan and toss well to combine with the tomato and clam mixture. Season with salt and pepper to taste.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove the bay leaf from the pan and discard.
9. 9.
   Serve the Epirotic-style Linguine Rice garnished with fresh parsley and accompanied by lemon wedges for squeezing over the dish.

Treat your ingredients with care...

• Razor clams — Make sure to thoroughly clean the razor clams before cooking. Scrub the shells to remove any sand or debris, and rinse them under cold water. Discard any clams with broken or damaged shells.

Tips & Tricks

• If razor clams are not available, you can substitute them with other types of clams or seafood such as mussels or shrimp.
• For an extra burst of flavor, add a splash of white wine to the pan before adding the tomatoes.
• Adjust the seasoning according to your taste preferences. You can add a pinch of chili flakes for a hint of spiciness.

Serving advice

Serve the Epirotic-style Linguine Rice as a main course accompanied by a fresh Greek salad and crusty bread. It can also be served as a side dish alongside grilled fish or roasted vegetables.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley and serve it in individual bowls or on a large platter. The vibrant colors of the linguine, tomatoes, and clams will make for an appetizing presentation.