Linguine au Vongole

8 ingredients
5 steps

Ingredients

  • 1-1/8 lb. dried linguine
  • 2 cups white wine
  • 1 handful parsley
  • 1-1/8 lb. clams
  • 4 shallots, finely diced
  • 1/8 qt. heavy cream
  • 2 tbsp. butter
  • Seasoning, to taste

Directions

  1. 1
    Add the dried linguine to boiling salted water and cook until al dente.
  2. 2
    Meanwhile, saute the shallots in butter; add the wine and clams.
  3. 3
    Put a lid over the top and cook for 2 minutes or until the clams open.
  4. 4
    Stir in the parsley and cream; stir.
  5. 5
    Drain the pasta, add to the clams and serve in a deep dish.

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