Linguini With Peppery White Clam Sauce

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	T	Olive oil, up to 2
1	T	Butter
2		Garlic cloves, minced
1/4	c	Finely chopped onion
1/4	t	Crushed dried red pepper
2		Chopped clams, approx. 5 or
		6 ounces each
1/4	c	Dry white wine
1		Lemon, Juice of
2	T	Chopped fresh parsley
		Coarsely ground black pepper
3/4	lb	Linguini, up to 1

INSTRUCTIONS

Heat oil and butter in a medium skillet over low heat; stir in onion
and garlic. Saute over low heat 2 minutes (do not brown); add the red
pepper; saute 1 minute. Add the clams with their juice and the wine.
Simmer, uncovered, 10 minutes. Meanwhile, cook the linguine in plenty
of boiling salted water until al dente, or firm to the bite, about 6
minutes (or according to package). Drain pasta. Toss the linguine  with
the clam sauce, lemon juice, and parsley. Sprinkle with pepper.  Posted
to EAT-L Digest 21 Jan 97 by Deborah Kirwan  <dkkirwan@CREIGHTON.EDU>
on Jan 22, 1997.

A Message from our Provider:

“Beauty: an act of God”