Linguine au Vongole

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.