Linguine alla marinara

Sauté the vongole in a knob of butter. At the end, add the chopped shallots and garlic. Deglaze with white wine and let the alcohol evaporate. Add then the Scampi Crema sauce and stir well. Season with salt and pepper.
Cook the linguine for 75 seconds in lightly salted boiling water. Drain, reserving a bit of the cooking water.
Mix the linguine with the sauce in the pan. Add the chopped parsley and stir well. Add cooking water if the sauce is too thick.
Arrange the linguine on a plate. Garnish with the razor clams and vongole in their shells. Finish with young red sorrel leaves for a fresh touch.

You need these products