Linguine with garlicky clam sauce

Yield: 6 Servings

Measure Ingredient
12 ounces Linguine pasta; cook
3 tablespoons Butter
5 tablespoons Olive oil
6 larges Garlic cloves; mince
3 cans Whole baby clams; drain; save juice, 10oz eac
⅓ cup Dry white wine
1 large Carrot; coarse chop
2 tablespoons Fresh oregano; mince; or
1½ teaspoon Dried; crumble
½ cup Fresh italian parsley; mince
\N \N Salt and pepper

Meanwhile, melt butter with oil in heavy large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1⅓ cups, about 12 minutes. Stir in clams and all but 1 tablespoon parsley. Simmer until just heated through, about 1 minute.

Season with salt and pepper. Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter.

Garnish with reserved parsley and serve immediately.

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 28, 1998

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