Linguine alle vongole (btvc62a)

Yield: 4 servings

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 :

Similar recipes