Recipe Category: Italian
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Ingredients
- Serving Size : 4
- 3 hard-shell clams – small in
- 1/2 pound linguine or spaghetti
- salted water
- 2 tablespoon butter or margarine
- 2 tablespoon olive oil
- 1 small onion – finely chopped
- 3 cup garlic – minced or pressed
- 1/2 cup dry white wine
- salt and pepper
- 1/2 cup parsley – chopped fresh
Method
- Place clams and 1/4 cup water in a large heavy pan.
- Cover and simmer just until clams pop open (5 to 10 minutes).
- When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish).
- Strain clam broth through a piece of dampened muslin to remove grit; reserve broth.
- Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well.
- While linguine cooks, place butter and oil in a wide frying pan over medium heat.
- When butter is melted, add onion and cook, stirring often, until soft.
- Mix in garlic, wine, and strained clam broth.
- Bring to a boil, stirring occasionally, and cook until liquid is reduced by about halF
- Add clams, season with salt and pepper to taste, and stir in parsley.
- Arrange linguine on a warm serving platter.
- Spoon hot sauce over linguine.
- Garnish with reserved clams in shells, if you wish.
Full List of Italian Recipes
Full List of Linguine Recipes