| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Emlive08, New | 1 | servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | Dozen Little Neck Clams; cleaned and | |
| ; scrubbed | ||
| 1/2 | c | Finely chopped onions |
| 2 | tb | Chopped garlic |
| 1/4 | c | Dry white wine |
| 1 | lb | Linguine; cooked until tender |
| 2 | tb | Finely chopped fresh parsley leaves |
INSTRUCTIONS
In a large saute pan, with a lid, add the oil. Heat the oil over medium heat. When the oil is hot, add the clams. Season with salt and pepper. Cover and saute for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to saute for 2 minutes or until the shells completely open, discard any shells that do not open. Add the pasta. Season with salt and pepper. Continue to saute for 2 minutes. Add the parsley and mix well. Serve on a large platter. Drizzle with olive oil and serve. Yield: 4 to 6 servings Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC28 Converted by MM_Buster v2.0l.
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