Carefully scrub and beard shells under cold running water; discard any opened clams.
In a pan, put clams, shallots and fish stock, bring to a boil.
Cook covered until shells open. Shake pan from time to time while cooking. Discard any unopened clams.
Keep 12 clams warm in their shell. Shuck the others.
Strain cooking liquid; reserve.
In a pan, heat oil over low heat, cook garlic without browning. Add wine and cooking liquid, simmer 3 minutes.
Add tomatoes, simmer over low heat 10 to 15 minutes.
Add pasta, clams and parsley to sauce; reheat, stirring gently.
Garnish each serving with reserved clams in their shells.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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