Ingredients
12
oz uncooked linguine
1
tablespoon olive oil
2
medium shallots, chopped
1
clove garlic, finely chopped
1
cup chopped plum (Roma) tomatoes
1
cup dry white wine or nonalcoholic wine
1 1/2
cups chicken broth
1/4
cup plus 2 tablespoons chopped Italian parsley
3
dozen littleneck clams, scrubbed
Preparation
Prepare linguine according to package directions.
Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add shallots and garlic; cook and stir 4 minutes or until shallots are softened. Stir in tomatoes and cook 1 minute. Add wine; heat to boiling; cook 2 minutes. Add broth and parsley. Return to a boil.
Add clams; cover and cook 5 minutes or until clams open. Discard any unopened clams. Remove clams to a bowl with slotted spoon. Return broth mixture to a boil. Boil 4 minutes or until reduced by one-third.
Remove 24 of the clams from their shells and mince; discard those shells. Keep remaining 12 clams in their shells.
Add the minced clams and pasta to the saucepan. Toss to combine. Add remaining clams in shells to pasta mixture.
