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