Italian Style White Clam Sauce with Linguine

A touch of fresh tomato, green onions and mushrooms add flavor and color. The sauce can be made ahead and refrigerated or frozen. 12 fresh clams can be substituted.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 6  tablespoons butter
• 1  clove garlic, chopped
• 1  clove shallot, chopped
• 3  green onions, sliced
• 1⁄2 cup  chopped mushroom
• 4  dashes Tabasco sauce
• 1⁄2 large tomatoes, chopped
• 1⁄4 teaspoon fresh lemon juice
• 8  ounces canned clams, undrained
• 1⁄3 cup dry white wine
• 1⁄4 cup  freshly grated romano cheese
• 1  tablespoon  chopped fresh parsley
• 1⁄2 lb linguine, cooked and drained

Directions

1. Melt 4 tbls of the butter in a saucepan.
2. Add garlic, shallot, scallions, and mushrooms, cook over medium low heat until shallots are transparent.
3. Add Tabasco, tomato and lemon and cook 5 minutes.
4. Add clams and wine, bring to a boil and cook 1 minute.
5. Place the hot drained linguine in a large pasta bowl and toss with the remaining butter.
6. Pour clam sauce over the pasta and top with cheese and parsley.