Linguine with garlicky clam sauce
6 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper | ||
Directions
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