| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hawaiian |
Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick butter |
| 4 |
tb |
Olive oil |
| 1 |
c |
Chopped scallions; including some green tops |
| 2 |
cn |
(7.5-oz) chopped clams |
| 1 |
pk |
(10-oz) linguine |
| 1/2 |
tb |
Chopped parsley |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 3 |
|
Cloves garlic; crushed |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
Heat butter and olive oil; reserve 2 tablespoons of this mixture. Add
chopped scallions and saute briefly. Add parsley, oregano, basil, crushed
garlic, salt, pepper and clam juice drained from clams; simmer briefly. Add
canned clams and then keep hot.
Boil linguine; drain and return to pot in which it was boiled. Add
reserved 2 Tablespoons olive oil and melted butter mixture, toss noodles
and add 4 tablespoons grated parmesan cheese. Add a small amount of
cornstarch and water mixed together if necessary for thickening sauce. Pour
over noodles. Serve.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's
Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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