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Linguine with Clams, Green Beans and Shallots
Linguine alle Vongole, Fagiolini Verde e Scalogno

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 18 minutes

Servings: 4-6

Regions: Veneto

Wine pairing: Red

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Ingredients

1 boxBARILLA Linguine
3 tablespoonsextra virgin olive oil
1 largeshallot
4 clovesgarlic, minced
1/2 cupwhite wine
1-1/4 poundsclams in the shell, (littleneck or cherrystone, approx. 20), rinsed
2plum tomatoes, chopped
1/4 cupfresh parsley, chopped
1 tablespoonbutter
1/4 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
8 ouncesgreen beans, trimmed, cut into 1-inch pieces


HEAT oil in large skillet over medium heat. Add shallot and garlic; sauté 2 minutes. Add wine and clams; cover. Simmer about 10 minutes or until clam shells are opened. Remove clams from skillet; cool. Remove clams from shells; chop and set aside.
ADD tomato to skillet; continue cooking 5 minutes to reduce slightly. Add clams, parsley, butter, salt and pepper; stir until butter is melted.
COOK Linguini according to package directions, adding green beans during last 5 minutes of cook time. Drain and return to pot.
ADD clam mixture to hot Linguini; toss. Transfer to serving platter or bowl.



May substitute 1/2 cup fresh chopped clams or 1 can (6.5 oz.) minced clams


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