| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Butter |
| 10 |
|
Cloves garlic; minced |
| 2 |
tb |
Snipped parsley |
| 1/2 |
ts |
Dried oregano or to taste |
| 1 1/2 |
ts |
Salt |
| 4 |
cn |
(7-oz) minced or chopped clams; drain and reserve liquid (up to) |
| 12 |
oz |
Linguni |
INSTRUCTIONS
Heat butter and olive oil in a medium skillet. Saut. garlic in oil and
butter until golden. Add liquid from clams, parsley, salt and oregano to
garlic. Simmer, uncovered, for 10 minutes. Meanwhile, cook linguini by
package directions. Drain. Add clams to garlic mixture and simmer 2
minutes. Place hot linguini on a heated platter. Pour sauce over and serve
immediately. Yield: 4 to 6 servings.
COLIN REEVES
(MRS. R. SCOTT, III)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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