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| Linguine Alle Vongole Recipe |
Category: Seafood / Italian
Rating:
N/A
Servings: 4
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Ingredients
3 hard-shell clams; small in
1/2 lb linguine or spaghetti
1 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
1 salt and pepper
1/2 cup parsley; chopped fresh
Cooking Directions:
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.
italian,pasta,seafood
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