| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Molto03 |
4 |
servings |
INGREDIENTS
| 1/2 |
md |
Red onion; finely minced |
| 1/4 |
lb |
Panceua; cut 1/8" dice |
| 4 |
|
Garlic cloves; thinly sliced |
| 6 |
tb |
Olive oil |
| 1 |
ts |
Crushed red chilies |
| 1 |
lb |
Manila clams; scrubbed, rinsed |
| 2 |
c |
Dry white wine |
| 4 |
tb |
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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