| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Pasta, Seafood |
4 |
Servings |
INGREDIENTS
|
|
RADIS BGMB90B |
| 12 |
oz |
Pasta; linguine best |
| 3 |
tb |
Butter |
| 5 |
tb |
Olive oil |
| 6 |
lg |
Garlic cloves; minced |
| 3 |
cn |
Whole baby clams; drained, 10 oz, all juice reserved |
| 1/3 |
c |
Dry white wine |
| 1 |
lg |
Carrot; coarse chopped |
| 2 |
tb |
Fresh oregano; minced, 1 1/2 tsp dried, crmbld |
| 1/2 |
c |
Fresh italian parsley; minced |
|
|
Salt and pepper |
INSTRUCTIONS
Cook linguine in large pot of rapidly boiling salted water until just
tender but still firm to bite. Meanwhile, melt butter with oil in heavy
large skillet over low heat. Add garlic and cook until fragrant, about 1
minute. Add juices reserved from clams, wine, carrot and oregano. Increase
heat to high and boil until reduced to 1 1/3 cups, about 12 minutes. Stir
in clams and all but 1 tablespoon parsley. Simmer until just heated
through, about 1 minute. Season with salt and pepper. Drain linguine well;
add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to
large serving platter. Garnish with reserved parsley and serve immediately.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 28,
1998
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