Linguine Alle Vongole

Recipes 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

Recipe 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.