| 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
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