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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sauté Aromatics
In a large skillet or pot, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and translucent, about 2-3 minutes.
- 3
Add Clams
Add the fresh clams to the skillet, stirring well to coat them in the oil and aromatics.
- 4
Deglaze with Wine
Pour in the white wine and chicken broth, then add the red pepper flakes. Bring to a simmer and cover the pot. Cook for about 5-7 minutes, or until the clams have opened.
- 5
Finish the Sauce
Remove the lid and stir in the chopped parsley. Season with salt and black pepper to taste.
- 6
Combine Pasta and Clams
Add the cooked linguine to the clam sauce, tossing gently to combine and ensure the pasta is coated.
- 7
Serve
Serve the Zuppa di Clams immediately, garnished with additional parsley if desired.