1) Start preparing the linguine with clams with lemon and pink pepper stepping on the pepper in the mortar, then transfer it to a bowl with the grated zest of lemons, lo ginger and the parsley chopped and mix very well.

2) In a pan, heat 2-3 tablespoons ofoil, join the clams and half of the spiced mixture prepared, cover and open the clams in lively focus. Then, drain them, shell 3/4 of them, strain thecooking water and keep warm clams the filtered liquid.

3) Meanwhile, cook the linguine al dente in water not very salty, drain, immediately transfer them to the pan with the clams shelled and stir in thewater kept aside, the remaining spicy mixture and 2 tablespoons ofoil. Complete with i clams in the shell and serve.