1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 dozen cockle clams
2 ounces Manila clams
2 ounces dry white wine
1 ounce Roma tomato, diced
Salt and pepper to taste
3 ounces linguine pasta
1 tablespoon parsley, chopped
- Heat olive oil in a sauté pan. Add garlic and sauté over medium heat until golden brown. Add clams and toss with garlic.
- Add wine and reduce by half, then add tomatoes, salt and pepper to taste.
- Prepare linguine al dente. Drain and toss pasta in sauce. Top with chopped parsley. |
