Yield: 4 servings
Measure | Ingredient |
---|---|
3 \N | Hard-shell clams -- small |
\N \N | In |
½ pounds | Linguine or spaghetti |
\N \N | Salted water |
2 tablespoons | Butter or margarine |
2 tablespoons | Olive oil |
1 small | Onion -- finely chopped |
3 cups | Garlic -- minced or pressed |
½ cup | Dry white wine |
\N \N | Salt and pepper |
½ cup | Parsley -- chopped fresh |
Place clams and ¼ cup water in a large heavy pan. Cover and simmer just until clams pop open (5 to 10 minutes). When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish). Strain clam broth through a piece of dampened muslin to remove grit; re RITA TAULE (BTVC62A) Recipe By :