Yield: 6 Servings
|12 ounces||Linguine pasta; cook|
|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