linguine alle vongole (btvc62a)
| Measure | Ingredient |
|---|---|
| 3 | Hard-shell clams -- small |
| In | |
| ½ pounds | Linguine or spaghetti |
| 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 |
| 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 :
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