Serves 2
Ingredients:
20 fresh Manila clams
1 can of Manila clams
12 Cherry Tomatoes, cut in half
3 green onions, chopped
2 tsp olive oil
1 tsp Chef Josefs Garlic Herb blend
1 tsp lemon juice
½ cup white wine
¼ cup chopped parsley
½ cup shredded Parmesan cheese
6 cups cooked Linguini
Instructions:
Cook pasta in water to al dente. Set aside.
Glaze onion in Olive oil until translucent, add the whole clams, white wine and lemon juice, cover.
Steam until clams start to open, about 5 minutes.
Add the canned clams with ¼ of their liquid.
Add Chef Josef’s Garlic Herb Blend, tomatoes, pasta and parsley.
Simmer covered for 2 minutes.
If you like a strong garlic flavor add additional fresh minced garlic to the onion mixture.
Garnish with Parmesan cheese.