This is one of Jock and Angie’s favorite. We all love clams and this is a top notch way to serve them.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 pound linguine pasta
- 2 tablespoons butter room temperature
- 1/4 cup fresh parsley chopped
- salt and pepper
Sauce
- 3 tablespoons olive oil
- 2 large shallots sliced
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cloves garlic minced
- 1 cup white wine Pinot Grigio (recommended)
- 1 cup vegetable broth
- 2 dozen butter or little neck clams cleaned
Ingredients
Sauce
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Instructions
Pasta
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add butter and parsley and toss until coated. Season with salt and pepper to taste.
Sauce
- In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently until soft, about 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth and clams. Season with salt and pepper to taste. Bring the mixture to a simmer. Cover the pan with a tight fitting lid and cook until all the clam have opened, about 5 to 8 minutes Discard any unopened shellfish.
- Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Arrange the reserved shellfish on top of the past and serve.
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