Bay Scallop & Clam Pasta Toss
Bay Scallop & Clam Pasta Toss
(serves 4)

1 lb. Bay Scallops (rinsed & drained)
1 lb. Chopped Clams
2 cloves garlic, crushed
1/4 cup olive oil
1/4 cup white wine
1 cup clam juice
pinch dried oregano
1 lb. linguine
4 tablespoons parsley, chopped

1. Cook linguine in rapidly boiling salted water. Drain.

2. Sauté garlic in olive oil. When golden, add clams and scallops along with 1 cup clam juice and white wine. Cover and cook for 3-4 minutes until clams are heated through and scallops are cooked. Uncover, add oregano and parsley. Cook for 1 minute to heat.

3. Return drained linguine to large pot over medium-high heat. Stir in clam and scallop sauce. Toss with a wooden spoon for 1 minute. Remove from heat and serve immediately.

Download recipe