Fresh clams, white wine, garlic & a bit of red pepper flakes

Linguine with clams

La Burina

Pappardelle al Cinghiale

Start by cleaning the clams. Rinse them under cold water to remove any sand or grit.

Prepare the Clams

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Linguine

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Add the cleaned clams to the skillet followed by the white wine and red pepper flakes. Cover the skillet and cook for 5-7 minutes, or until the clams have opened.

Add Clams and Wine

Once the clams are cooked, add the drained linguine to the skillet. Toss everything together, adding a bit of the reserved pasta water if needed to help coat the pasta.

Combine Pasta and Sauce

Season with salt and black pepper to taste. Garnish with chopped parsley before serving.

Season and Serve

Linguine pasta

Fresh clams

Olive oil

Garlic cloves, minced

White wine

Red pepper flakes

Fresh parsley, chopped

Salt

Black pepper

Start by gathering all your ingredients. Chop the onion, slice the bell peppers, and dice the tomatoes.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium-high heat.

Heat the Oil

Add the minced garlic and chopped onion to the skillet. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant.

Sauté the Aromatics

Add the chicken thighs to the skillet. Season with salt, black pepper, cumin powder, and paprika. Cook for about 5-7 minutes on each side until the chicken is browned and cooked through.

Cook the Chicken

Once the chicken is cooked, add the sliced bell peppers and diced tomatoes to the skillet. Stir well and cook for an additional 5 minutes until the vegetables are tender.

Add Vegetables

Remove the skillet from heat and stir in the chopped fresh cilantro. Adjust seasoning with salt and black pepper as needed.

Finish the Dish

Serve the La Burina hot, either on its own or with a side of rice or tortillas.

Serve

Chicken thighs (boneless, skinless)

Garlic (minced)

Onion (finely chopped)

Bell peppers (sliced, mixed colors)

Tomatoes (diced)

Cumin powder

Paprika

Fresh cilantro (chopped)

Start by finely chopping the onion, carrot, celery, and garlic. Set them aside for the sauce.

In a large pan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.

Cook the Vegetables

Add the minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant.

Add Garlic

Increase the heat to medium-high and add the ground wild boar meat to the pan. Cook until browned, breaking it up with a spatula.

Brown the Meat

Pour in the red wine, scraping the bottom of the pan to release any browned bits. Let it simmer for about 5 minutes until the wine reduces slightly.

Deglaze with Wine

Stir in the tomato paste, canned tomatoes, and bay leaves. Season with salt and black pepper to taste.

Add Tomato Elements

Reduce the heat to low and let the sauce simmer for about 1 hour, stirring occasionally.

Simmer the Sauce

While the sauce is simmering, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and reserve some pasta water.

Cook the Pappardelle

Add the cooked pappardelle to the sauce, tossing gently to combine. If necessary, add a splash of reserved pasta water to help bind the sauce.

Plate the pappardelle al cinghiale and garnish with chopped parsley and grated Parmesan cheese before serving.

Linguine With Clams

La Burina

Pappardelle Al Cinghiale