*  Exported from  MasterCook  *
 
                    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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