| 1 box | BARILLA Linguine |
| 3 tablespoons | extra virgin olive oil |
| 1 large | shallot |
| 4 cloves | garlic, minced |
| 1/2 cup | white wine |
| 1-1/4 pounds | clams in the shell, (littleneck or cherrystone, approx. 20), rinsed |
| 2 | plum tomatoes, chopped |
| 1/4 cup | fresh parsley, chopped |
| 1 tablespoon | butter |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 8 ounces | green 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