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

1. Cook pasta per instructions.
2. In a saute pan heat oil, then add garlic and cook until translucent. Add clams and white wine. Simmer for about 5 minutes.
3. 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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