Linguine with Clams

 

12

oz uncooked linguine

1

tablespoon olive oil

2

medium shallots, chopped

1

clove garlic, finely chopped

1

cup chopped plum (Roma) tomatoes

1

cup dry white wine or nonalcoholic wine

1 1/2

cups Progresso® chicken broth (from 32-oz carton)

1/4

cup plus 2 tablespoons chopped Italian parsley

3

dozen littleneck clams, scrubbed

• 1 Prepare linguine according to package directions.
• 2 Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add shallots and garlic; cook and stir 4 minutes or until shallots are softened. Stir in tomatoes and cook 1 minute. Add wine; heat to boiling; cook 2 minutes. Add broth and parsley. Return to a boil.
• 3 Add clams; cover and cook 5 minutes or until clams open. Discard any unopened clams. Remove clams to a bowl with slotted spoon. Return broth mixture to a boil. Boil 4 minutes or until reduced by one-third.
• 4 Remove 24 of the clams from their shells and mince; discard those shells. Keep remaining 12 clams in their shells.
• 5 Add the minced clams and pasta to the saucepan. Toss to combine. Add remaining clams in shells to pasta mixture.