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LINGUINE ALLE VONGOLE *** (BTVC62A)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Italian
Pasta
Amount Measure Ingredient -- Preparation Method
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3 Hard-shell clams -- small in
1/2 pound Linguine or spaghetti
Salted water
2 tablespoon Butter or margarine
2 tablespoon Olive oil
1 Sm Onion -- finely chopped
3 cup Garlic -- minced or pressed
1/2 cup Dry white wine
Salt and pepper
1/2 cup Parsley -- chopped fresh
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. Serves FROM:
RITA TAULE (BTVC62A)
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