Linguine alle Vongole, Fagiolini Verde e Scalogno

Linguine with Clams, Green Beans and Shallots (Linguine alle Vongole, Fagiolini Verde e Scalogno)

Ease of preparation: average
Prep Time: 15 minutes
Cook time: 18 minutes
Servings: 4-6
Regions: Veneto
Wine pairing: Red
Ingredients
1 box BARILLA Linguine
3 tablespoons extra virgin olive oil
1 large shallot
4 cloves garlic, minced
1/2 cup white wine
1-1/4 pounds clams in the shell, (littleneck or cherrystone, approx. 20), rinsed
2 plum tomatoes, chopped
1/4 cup fresh parsley, chopped
1 tablespoon butter
1/4 teaspoon < SPAN style="FONT-SIZE: 8pt; VERTICAL-ALIGN: super; COLOR: dimgray; FONT-FAMILY: verdina">salt
1/4 teaspoon freshly ground black pepper
8 ounces green beans, trimmed, cut into 1-inch pieces
HEAT oil in large skillet over medium heat. Add shallot and garlic; sauté 2 minutes. Add wine and clams; cover. Simmer about 10 minutes or until clam shells are opened. Remove clams from skillet; cool. Remove clams from shells; chop and set aside.
ADD tomato to skillet; continue cooking 5 minutes to reduce slightly. Add clams, parsley, butter, salt and pepper; stir until butter is melted.
COOK Linguini according to package directions, adding green beans during last 5 minutes of cook time. Drain and return to pot.
ADD clam mixture to hot Linguini; toss. Transfer to serving platter or bowl
May substitute 1/2 cup fresh chopped clams or 1 can (6.5 oz.) minced clams
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