| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Pasta, Seafood | 6 | Servings |
INGREDIENTS
| 12 | oz | Linguine pasta, cook |
| 3 | T | Butter |
| 5 | T | Olive oil |
| 6 | Garlic cloves, mince | |
| 3 | Whole baby clams, drain | |
| save juice 10oz eac | ||
| 1/3 | c | Dry white wine |
| 1 | Carrot, coarse chop | |
| 2 | T | Fresh oregano, mince or |
| 1 1/2 | t | 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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