Busogsilog

• 2 Tbsp Olive Oil
• 1 small Shallot
• 3 cloves Garlic, thinly sliced
• 1/2 cup White Wine (dry)
• 2 tins of Razor Clams, drained
• Smoked Paprika
• 1/2 lb Linguine
• Parsley

Directions

1. Heat Olive Oil and saute shallots, until softened and translucent.
2. Add White Wine, Garlic, gentle sprinkle of Smoked Paprika, and small pinch of salt. Let the liquid simmer for 2-3 minutes to allow Wine to reduce.
3. Add the Razor Clams, just enough to warm them up, they can overcook very easily. Remove from heat.
4. Add cooked Linguine, toss and Garnish with Parsley and Black Pepper