| 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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