| 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
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”