| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Japanese | Pasta | 4 | Servings |
INGREDIENTS
| 1/2 | Stick butter | |
| 4 | T | Olive oil |
| 1 | c | Chopped scallions, including |
| some green tops | ||
| 2 | 7.5-oz chopped clams | |
| 1 | 10-oz linguine | |
| 1/2 | T | Chopped parsley |
| 1/2 | t | Oregano |
| 1/2 | t | 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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