Uncle Tony's Linguini with Clam Sauce
featuring Casa Visco Tomato Basil Sauce
(serves 4)
  • 2 dozen little neck claims
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 shallot, chopped
  • 1 12ox can clam juice
  • 1 32oz jar Casa Visco Tomato Basil sauce
  • 1 pound linguini
  • ¼ cup grated Casa Visco Romano Cheese
  • 1 tablespoon chopped fresh parsley
Clean clams well. Cook pasta until al dente. Meanwhile in large sauté pan, sauté onion & shallot over medium heat until caramelized. Add garlic and sauté about one minute. Add clam juice and Casa Visco Tomato Basil sauce, bringing mixture to a quick boil. Add clams to the sauce mixture, reduce heat to medium low and cover tightly. Check after five minutes; clams are done when they open. Pour mixture over cooked pasta and sprinkle with Casa Visco Grated Romano Cheese and parsley.

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