Pasta All Vongole
Pasta All Vongole
Directions
- In a sauté pan heat oil, then add garlic and cook until translucent.
- Add clams, and white wine.
Simmer for about 5 minutes. Add butter and chili flakes.
- Place cooked pasta in a warm soup plate and pour clams and sauce over pasta. Garnish with chopped parsley.
Ingredients
- 16 ea Hidden Bay® Baby Clams
- 6 oz Piancone Epicureo® Linguine
- 3 tsp Roma® Oil, Olive
- 1 tsp garlic, chopped
- 1 tsp Nature's Best Dairy® Butter, Unsalted
- 2 oz Piancone® white cooking wine
- 1/4 tsp red chili, flakes
- 2 tbsp Peak Fresh Produce Parsley, chopped
Chef Jeffrey Merry - Executive Chef, Performance Foodservice - Boston
