Clams in White Wine Cream Sauce Over Linguine

• 1 Box Cooked Linguine Pasta
• 2 cups Water
• 5 pounds Clams, Preferably Fresh
• ¼ cups Olive Oil
• 4 Tablespoons Butter
• 3 cloves Garlic, Thinly Sliced
• 2 Shallots, Sliced
• 2 teaspoons Kosher Salt
• ¼ teaspoons Black Pepper
• 2 cups White Wine (Chardonnay Works Well)
• 1 cup Heavy Cream (or Use Coconut Milk For An Interesting Twist!)
• 1 cup Diced Tomatoes
• Shredded Mozzarella Cheese
• 1 Tablespoon Fresh Basil, Chopped

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1. In a large wok or heavy pot on medium high heat, bring water to a simmer. Add clams and cover until clams open, about 5-6 minutes. 

2. While clams are cooking, heat oil and butter in a separate saucepan. Saute garlic and shallots on medium high heat for about 3 minutes. Mix in salt, pepper, wine, and cream. Stir occasionally until clams are ready, add tomatoes at the end. Season with additional salt and pepper to taste.

3. Empty out the water from the pot of clams and add two – three scoops of the sauce to the clams.

4. Plate the pasta, add clams to the top of the pasta, add four scoops of sauce and tomatoes to the clams and pasta. Sprinkle shredded mozzarella cheese and top with basil.