
Pasta Alle Vongole
Ingredients
- 16 ea Hidden Bay® Clams
- 6 oz Villa Frizzoni® Pasta Linguine 10", cooked al dente
- 3 tsp Extra Virgin Olive Oil
- 1 Tbsp Garlic, Chopped
- 1 Tbsp Butter, Unsalted
- 2 fl oz White Wine Cooking
- ¼ tsp Crushed Red Pepper
- 2 Tbsp Parsley, Chopped
Preparation
- Cook pasta per instructions.
- In a saute pan heat oil, then add garlic and cook until translucent. Add clams and white wine. Simmer for about 5 minutes.
- Whisk in butter and add pepper flakes. Place heated cooked pasta in a warmed soup plate and pour clams and sauce over pasta and garnish with chopped parsley.
- Servings: 2
- Type: Lunch, Dinner, Entree
- Categories: The Dish, Recipes
- Tags: Dinner, Entrée, Italian, Lunch, Seafood
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