|Source||Chef Tene Shake|
A Tene Shake signiture recipe.
Heat a large heavy skillet (with a lid). Add olive oil and swirl to coat the pan. Gently sauté onions and garlic until softened. Add white wine, clam juice and sun-dried tomatoes. Bring to a simmer, then add the clams. Cover with lid and simmer about 6 to 8 minutes, until clam shells open up. Discard any shells that do not open.
Add the cooked linguine, parsley, salt and pepper. Toss to coat pasta and sauté another 2 minutes until pasta is heated through. Plate and drizzle with olive oil to serve. Crusty bread makes a perfect accompaniment to sop up the juices.