| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil (up to 2) |
| 1 |
tb |
Butter |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Finely chopped onion |
| 1/4 |
ts |
Crushed dried red pepper |
| 2 |
cn |
Chopped clams (approx. 5 or 6 ounces each) |
| 1/4 |
c |
Dry white wine |
| 1 |
|
Lemon , Juice of |
| 2 |
tb |
Chopped fresh parsley |
|
|
Coarsely ground black pepper |
| 3/4 |
lb |
Linguini (up to 1) |
INSTRUCTIONS
1. 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.
2. 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.
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