Linguine with Clams and Yellow Sauce
This is a perfect recipe for summer days, it is easy and quick to make, and reminds of beautiful summer Italian landscapes.
Agromonte Yellow sauce
Linguine 7 oz
Olive oil to taste
Garlic 1 clove
White wine ⅓ cup
First, take the olive oil and put it in a pan, then add the garlic, wait until it softens and then remove it from the pan.
Now add the shredded shallot and clams, fresh parsley, and ⅓ cup of white wine. Cover the sauce with a lid, and cook until the clams are open.
In the meantime, put on a pot of salted water for the pasta and wait until it boils.
Once the clams are ready, add the Agromonte Yellow Sauce to the pan and mix the clams with the sauce.
When the water boils, cook the pasta al dente, following the cooking times indicated on the package.
Drain the pasta and transfer it directly to the sauce, and mix the sauce with the pasta. Now it’s ready to serve.
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