Linguine au Vongole

• 1-1/8 lb. dried linguine
• 2 cups white wine
• 1 handful parsley
• 1-1/8 lb. clams
• 4 shallots, finely diced
• 1/8 qt. heavy cream
• 2 tbsp. butter
• Seasoning, to taste

1. Add the dried linguine to boiling salted water and cook until al dente.
2. Meanwhile, saute the shallots in butter; add the wine and clams.
3. Put a lid over the top and cook for 2 minutes or until the clams open.
4. Stir in the parsley and cream; stir.
5. Drain the pasta, add to the clams and serve in a deep dish.

dried linguine, white wine, handful parsley, clams, shallots, heavy cream, butter

Taken from www.foodgeeks.com/recipes/18724 (may not work)