Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Hard-shell clams; small |
| ½ pounds | Linguine or spaghetti |
| \N \N | Salted water |
| 2 tablespoons | Butter or margarine |
| 2 tablespoons | Olive oil |
| 1 \N | Sm 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; reserve broth. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well. While linguine cooks, place butter and oil in a wide frying pan over medium heat.
When butter is melted, add onion and cook, stirring often, until soft. Mix in garlic, wine, and strained clam broth. Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste, and stir in parsley. Arrange linguine on a warm serving platter. Spoon hot sauce over linguine. Garnish with reserved clams in shells, if you wish.