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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