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Step 1
Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
Step 2
Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
Step 3
Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
Step 4
Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
Step 5
Add the pasta to a large pot of boiling salted water and cook until al dente.
Step 6
Strain the noodles and toss with the clam’s saucepan.
Step 7
Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.