Italian Style White Clam Sauce with Linguine

“A touch of fresh tomato, green onions and mushrooms add flavor and color. The sauce can be made ahead and refrigerated or frozen. 12 fresh clams can be substituted.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 4 tbls of the butter in a saucepan.
  2. Add garlic, shallot, scallions, and mushrooms, cook over medium low heat until shallots are transparent.
  3. Add Tabasco, tomato and lemon and cook 5 minutes.
  4. Add clams and wine, bring to a boil and cook 1 minute.
  5. Place the hot drained linguine in a large pasta bowl and toss with the remaining butter.
  6. Pour clam sauce over the pasta and top with cheese and parsley.

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