Linguine alle vongole*** (btvc62a)

 
                    LINGUINE ALLE VONGOLE *** (BTVC62A)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Italian
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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