Linguine Alle Vongole*** (Btvc62a)
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 -- min...
Ingredients
- 3hard-shell clams -- small in
- 1/2poundlinguine or spaghetti
- 2tablespoonolive oil
- 1small onion -- finely chopped
- 3cupgarlic -- minced or pressed
- 1/2cupdry white wine
Directions
- 1
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 Oni
- 2
Cover and simmer just until clams pop open (5 to 10 minutes)
- 3
When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish)
- 4
Strain clam broth through a piece of dampened muslin to remove grit
- 5
reserve broth
- 6
Cook linguine in a large kettle of boiling salted water according to package directions until al dente
- 7
drain well
- 8
While linguine cooks, place butter and oil in a wide frying pan over medium heat