Steamed Clams and Linguini

Made this dish on Friday night, with a capri salad to start.

1 kg fresh and live Littleneck clams, or others.
white wine.
half stick butter.
one lemon.
fresh shallots.
garlic.
half tomato.
salt, pepper.

1 pack (500g) linguini
oil, salt.

Steam clams in white wine, butter, lemon juice, shallots, sauted garlic, sauted tomato, salt and pepper, until the clams open wide, no longer than 10 minutes. Don't season too much, less is more with this dish.

At same time, boil pasta with salt and olive oil, to al dente (not fully cooked).

Strain pasta. Place linguini in shallow bowl/lipped plate. Place clams on top, and spoon the hot white wine butter "burre blanc" sauce over the hot pasta.

Serve immediately!