Linguine with clams and artichokes

Rinse the clams and put them to soak for a few hours in lukewarm water slightly salty.

Peel the artichokes by discarding outer leaves, the tip and the hard rind of the Fund, so that it remains only the tender.

Divide them into 2, remove any Hay inside and thinly slice them up, letting them fall into the water acidulated with lemon juice.

Heat for 2-3 minutes in salted and acidulated water with lemon juice and drain them al dente.

Heat oil in a pan and let Cook gently off the peeled garlic clove and crushed.

When the garlic has browned in a pan, pour the clams drained, raised the flame, cover and leave on the fire for a few minutes, until they are all opened.

Draw them on with the skimmer and Peel.

Pour the sauce into a baking pan, being careful not to stir the bottom, join shelled clams and flavour with ground pepper (salt: not the clam liquid is already very salty).

Cook the linguine, drain a bit al dente, pour into the Pan along with artichokes and rigirateli, taking the flame to the minimum, for about 2 minutes so they absorb the sauce finishes cooking.

Serve well-heated linguine, sprinkled with chopped parsley.