Linguine With Clams

Instructions

• Clean the clams by soaking them in a large bowl of cold water for 20 minutes. Check if there are any that are open and discard the ones that are if they do not to close when pressed down on. Transfer the clams to another large bowl filled with cold water and 1 tablespoon of kosher salt and soak for another 20 minutes. Remove the clams and soak for another 20 minutes in a fresh bowl of clean, cold water. Using a scrub brush, scrub the clams all over to remove any excess grit and sand. Place the cleaned clams in a bowl or plate filled with ice to keep fresh until ready to cook.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9 minutes, then drain.
• Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the shallots and Campbell’s® FlavorUp! Rich Garlic & Herb Cooking Concentrate and cook until the shallots are translucent, about 3 minutes.
• Add the white wine and whisk to combine. Simmer for about 1 minute to meld the flavors.
• Add the clams and cover the pan. Cook for 6–8 minutes, until the clams have opened up (discard any clams that do not open). Transfer the clams from the pan to a bowl and set aside.
• Whisk the butter into the sauce until fully emulsified and thickened, 2–3 minutes.
• Add cooked pasta to the pan and toss to evenly coat. Return the clams to the pan, along with the parsley, and toss to incorporate.
• Serve immediately.
• Enjoy!