Description

This is a quick saute pasta dish featuring Manila Clams and Sopressata. Served over Squid ink Linguine. The Sauce is a White Vermouth reduction and butter. Easy and delicious

Ingredients

• 5  Ounce(s) Weight Fresh Squid Ink Linguine, cooked al dente
1
• 15  Each Manila Clams
2
• 2  Table Spoon(s) Olive Oil
3
• 1/3  Cup(s) Sopressata, sliced
4
• 1/3  Cup(s) White Vermouth
5
• 2  Table Spoon(s) Parsley, chopped
6
• 1  Table Spoon(s) Garlic, chopped
7
• 5  Each Garlic Cloves, roasted
8
• 3/4  Cup(s) Grape Tomatoes, halved
9
• 3  Table Spoon(s) Butter
10

Directions

1. In a hot pan, add olive oil
2. Once oil is hot, add garlic, lightly toast up garlic
3. Add the roast garlic, sopressata and clams
4. Mix to coat
5. Add tomatoes then the vermouth
6. Cover and steam the clams open
7. When all the clams are open, cook for another minute or two
8. Add the butter and stir in to make the sauce
9. Place pasta in a bowl
10. Taste clam mixture and adjust seasoning if needed
11. Pour over pasta and finish with parsley