Recipe of the Week - Baby Clam & White Wine Linguini

Don't let the title fool you, no babies were harmed in the making of this linguini. This recipe was supplied to us by an anonymous friend of a friend. So I have not personally tried this recipe but I have been told it goes well with a crisp glass/bottle of Chablis.

¼ cup olive oil
4 green shallots, sliced
4 garlic cloves
1 cup white wine
2 cans of baby clams (drain and preserve clam stock)
1 tin of smoked oysters (keep oil for flavor)
Fresh basil and parsley to taste
Salt & pepper to taste

Prepare the linguini as per directions on packaging.
Drain and have ready to add to the following mixture:

·Heat olive oil in large skillet.
·Sauté shallots and garlic for a few minutes until browned very slightly.
·Add the white wine and baby clam stock, basil and parsley, let reduce for a couple of minutes to thicken the liquid.
·Add the drained baby clams and smoked oysters along with their oil.
·Continue on a light simmer for 2 minutes to heat the clams and oysters. (over cooking the clams will cause them to be rubbery in texture.)
·Add the cooked linguini to the skillet, mix and let sit for 2 minutes to absorb the flavors
·Mix one more time and serve - Enjoy!

Serves 3-4

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