White Clam Linguini - Pacific Bay

White Clam Linguini

Enrique Valles
12 ounces linguine
3 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
3/4 cup white wine
2 tablespoons butter
1 pack Pacific Bay Clam whole
1/4 cup fresh parsley, coarsely chopped
1. Cook pasta until al dente.
2. Drain pasta
3. Sauté onion, garlic in olive oil.
4. Add clams, cover.
5. Pour white wine, and reduce.
6. Add cooked pasta.
7. Finish with butter, chili and parsley.
8. Season with salt

Leave a comment

Please note, comments must be approved before they are published