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Cook pasta according to package directions, omitting salt and fat. While pasta cooks, drain clams, reserving 1/2 cup clam juice. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; saute 2 minutes or until shallots are tender. Add reserved 1/2 cup clam juice, wine, and next 4 ingredients; bring to a boil. Stir in clams and parsley. Reduce heat, and simmer 3 minutes. Drain pasta. Combine pasta and clam mixture; toss well. Note: If substituting additional clam juice for dry white wine, the sodium content will be 512 milligrams per serving.
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Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds