| 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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