Linguine alle vongole *** (btvc62a)

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.

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