CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Molto03 |
4 |
Servings |
INGREDIENTS
1/2 |
|
Red onion, finely minced |
1/4 |
lb |
Panceua, cut 1/8" dice |
4 |
|
Garlic cloves, thinly sliced |
6 |
T |
Olive oil |
1 |
t |
Crushed red chilies |
1 |
lb |
Manila clams, scrubbed |
|
|
rinsed |
2 |
c |
Dry white wine |
4 |
T |
Unsalted butter |
1 |
lb |
Linguine |
1/4 |
c |
Finely-chopped Italian |
|
|
parsley |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt. In a large
saute pan, saute red onion, pancetta and garlic over medium heat until
onion is very soft and pancetta is translucent (about 10 minutes). Add
hot chilies, clams, white wine and butter and bring to a boil. Cook
until all clams have opened, and then set aside. Boil linguine
according to package instructions. When softened but still firm, drain
in colander over sink and toss into pan with clams and stir gently to
mix. This should still be a little broth-like. Add chopped parsley,
pour into warm serving bowl and serve. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK
~ (Show # MB-5639 broadcast 02-20-1996) Downloaded from their Web-Site
- http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka
MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-09-1998
Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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