This is an amazing Italian dish that is so quick and easy to make you’ll be surprised. Adding the linguini cooking allows it to be more creamy. Make sure you use only very fresh clamps, as they tend to get bad quickly.
Ingredients
- 500 g Linguini
- 1 liter of fresh and cleaned clamps
- 200 g cherry tomatoes cut into halves
- 1 cup white wine
- 2 finely chopped shallots
- 2 finely sliced garlic cloves
- 1/2 cup chopped parsley
- 3 tablespoons of olive oil
Instructions
- Cook the linguini in boiled salted water.
- In a large pan, warm the olive oil and add in the shallots and garlic. Fry for 2 minutes.
- Add in the cherry tomatoes and the wine and stir for a minute.
- Add in the clamps, cover the pan, and cook for 7 minutes—until the clamps opened up.
- Add in the linguini and 1/2 cup of their cooking water. Season with the parsley and mix for a minute.
- Move into serving bowls and enjoy.
