0
(0)
CATEGORY CUISINE TAG YIELD
Seafood Italian Italian, Pasta, Seafood 4 Servings

INGREDIENTS

3 Hard-shell clams; small in
1/2 lb Linguine or spaghetti
Salted water
2 tb Butter or margarine
2 tb Olive oil
1 Sm Onion; finely chopped
3 c Garlic; minced or pressed
1/2 c Dry white wine
Salt and pepper
1/2 c Parsley; chopped fresh

INSTRUCTIONS

Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just
until clams pop open (5 to 10 minutes). When cool enough to handle, remove
clams from shells and set aside (save a few clams in shells for garnish, if
you wish). Strain clam broth through a piece of dampened muslin to remove
grit; reserve broth. Cook linguine in a large kettle of boiling salted
water according to package directions until al dente; drain well. While
linguine cooks, place butter and oil in a wide frying pan over medium heat.
When butter is melted, add onion and cook, stirring often, until soft. Mix
in garlic, wine, and strained clam broth. Bring to a boil, stirring
occasionally, and cook until liquid is reduced by about half. Add clams,
season with salt and pepper to taste, and stir in parsley. Arrange linguine
on a warm serving platter. Spoon hot sauce over linguine. Garnish with
reserved clams in shells, if you wish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: to know him is to love him”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?