Linguine Clams And Artichokes

Preparation:

Preparation: Rinse the clams and soak them for a few hours in slightly salted warm water. Clean the artichokes by discarding the outer leaves, the tip and the hard rind of the bottom, so that only the tender part remains. Divide them in 2, remove any internal hay and slice them thinly, dropping them into water acidulated with lemon juice. Blanch them for 2-3 minutes in salted water acidulated with lemon juice and drain when al dente. Heat the oil in a large saucepan and gently fry the peeled and crushed garlic clove. When the garlic has browned, pour the drained clams into the pan, raise the heat, cover and leave them on the heat for a few minutes, until they are all open. Pull them up with a slotted spoon and shell them. Pour the cooking sauce into a pan, being careful not to move the bottom, add the shelled clams and flavor them with a grind of pepper (do not salt: the liquid from the clams is already very salty). Cook the linguine, drain them slightly al dente, pour them into the pan together with the artichokes and turn them over, keeping the flame to a minimum, for about 2 minutes so that they absorb the sauce and finish cooking. Serve the linguine piping hot, sprinkle with chopped parsley.