| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Pasta, Seafood | 6 | Servings |
INGREDIENTS
| 12 | oz | Linguine pasta; cook |
| 3 | tb | Butter |
| 5 | tb | Olive oil |
| 6 | lg | Garlic cloves; mince |
| 3 | cn | Whole baby clams; drain; save juice, 10oz eac |
| 1/3 | c | Dry white wine |
| 1 | lg | Carrot; coarse chop |
| 2 | tb | Fresh oregano; mince; or |
| 1 1/2 | ts | Dried; crumble |
| 1/2 | c | Fresh italian parsley; mince |
| Salt and pepper |
INSTRUCTIONS
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 1 1/3 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@prodigy.net> on Apr 28, 1998
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