Manila Clams in Wine Sauce with Linguini

• ½ pound dry [gluten free] linguini
• 4 ounces olive oil
• 4 tablespoons minced garlic
• 4 tablespoons minced shallots
• 2 cups white wine
• 20 Manila clams
• 8 ounces chopped clams, fresh or canned
• 1 cup cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons butter
• 4 tablespoons grated Parmesan cheese
• 4 teaspoons chopped fresh parsley

Directions

1. Boil linguini to the al dente stage. Drain well.
2. Sauté the garlic and shallots in olive oil over medium heat.
3. Add the whole clams and sauté until they begin to open.
4. Add the chopped clams, cream, salt, and pepper.
5. Cover the pan until the clams are completely opened.
6. Stir in the butter.
7. Pull pasta out and place into bowls.
8. Top with the clams in sauce. Arrange the clams on top.
9. Sprinkle with grated Parmesan cheese and parsley.