Linguine alle vongole
Yield: 4 servings
Ingredients:
- 3 Hard-shell clams; small in 1 Sm Onion; finely chopped
- 1/2 lb Linguine or spaghetti 3 c Garlic; minced or pressed Salted water 1/2 c Dry white wine
- 2 tb Butter or margarine Salt and pepper
- 2 tb Olive oil 1/2 c Parsley; chopped fresh
Instructions:
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.
