Linguine alle vongole (btvc62a)
4 servings
Ingredients
| Quantity | 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 |
Directions
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 :