Step up your home cooking with this dish! And save on prep time and ingredients thanks to Campbell's FlavorUp! Available at Kroger in the dry spice & seasoning aisle.
Cook Time
40 minutes
Total Time
1 hr
Yield
4 servings
Ingredients
30 littleneck clams
1 tablespoon kosher salt, plus more for boiling
¾ lb dried linguine (320 g)
2 tablespoons extra-virgin olive oil
½ cup minced shallot (85 g)
3 tablespoons Campbell’s® FlavorUp! Rich Garlic & Herb Cooking Concentrate
½ cup dry white wine (120 mL)
4 tablespoons unsalted butter, cold
2 tablespoons fresh parsley, chopped
How to Make It
1. Step
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.
2. Step
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9 minutes, then drain.
3. Step
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.
4. Step
Add the white wine and whisk to combine. Simmer for about 1 minute to meld the flavors.
5. Step
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.
6. Step
Whisk the butter into the sauce until fully emulsified and thickened, 2–3 minutes.
7. Step
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.
