Seafood Linguine

Preparation

1. In a medium pot heat olive oil on medium. Add shallot and garlic and sauté until translucent and aromatic.
2. Add Olivio Buttery Spread, melt.
3. Add chopped clam meat (I use kitchen shears to chop the meat) to the pot. Then add red pepper, cherry tomatoes, parsley, and white wine.
4. Bring to a boil.
5. When a foam develops on the surface immediately remove from heat. Add salt and pepper to taste.
6. Add half of the clam mixture to the cooked linguine in the pot and toss.
7. You are ready to plate! Delicately spoon the remaining mixture over plated pasta- there should be about 1/4″ “soupiness” on the bottom of the bowl. Garnish with grated Parmesan Cheese and serve immediately.