Linguine and clams

Servings : 4
Prep time : 15 minutes
Cook time : 15 minutes

Ingredients

• 1kg of palourde clams
• 500g of linguine pasta
• 2 shallots
• 20cl of liquid cream
• 20g of butter
• 10cl of dry white wine
• 2 tablespoons of finely
• chopped parsley
• 2 tablespoons of pine nuts
• Salt and pepper

Preparation

1. In a pan, heat the clams and wine at a very high temperature until they open. Then remove the liquid, continue to keep the clams warm.
2. Cook the pasta for 8 minutes.
3. Melt the butter in a frying pan.
   Add the finely chopped shallots and cook for 5 minutes on a very low heat. Incorporate the cream and the recuperated liquid. Season with salt and pepper then pour over the clams.
4. Drain off the pasta and serve with the sauce.
5. Sprinkle with the parsley and toasted pine nuts.

Recipe taken from the book Boat cooking - Solar Éditions