2poundsfresh clamstightly closed and scrubbed clean
3tbspolive oil
3shallotspeeled and sliced thinly
3clovesgarlicminced
1/2jar Mezzetta Roasted Red Bell Peppersdiced
1cupwhite wine
fresh parsley and lots of Parmesan cheese
Instructions
Cook linguine just shy of al dente in well salted water. Drain and set aside.
While pasta is cooking, drizzle olive oil in a large, heavy pan with a lid like a Dutch oven and sit over medium heat. When oil is shimmering but not smoking, add sliced shallots and cook for 2-3 minutes until tender. Add garlic and cook for one minutes, stirring often to prevent the garlic from burning.
Add diced Roasted Red Peppers and stir to combine.
Add clams and white wine, stir to combine. Then cover with the lid and cook for 8-10 minutes, or until the clams open up. Any clams that do not open should be discarded.
Add pasta, toss to combine and simmer an additional 2-3 minutes to allow it to absorb the flavor.
Top with lots of parsley and Parmesan cheese to serve!