*  Exported from  MasterCook  *

                      Linguine with White Clam Sauce

Recipe By     : A tresury of Southampton
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           olive oil
   6      cloves        garlic minced
   4      dozen raw     clams,little necks or cherrystones -- shucked and
chopped,
   2      cups Bottled  clam juice
     1/2  cup           finely chopped fresh parsley
   1 1/2  tablespoons   dried oregano
   1 1/2  tablespoons   salt or to taste
          freshly       ground black pepper
  24      fresh clams   in their shells -- garnish
   1      pound         linguine

heat oil in deep, heavy kettle. Add garlic and cook over low heat until
golden, about 5 minutes.
Combine the reserved clam liquid and enough bottled clam juice to make 3 cups.
Add this to the kettle along with the parsley and oregano, and salt and pepper
to taste. Cover partially and simmer for 10 minutes.
Cook garnishing clams in another pan. Add 1 inch of water, cover, and set pan
over high heat. Shake the pan or stir the clams, and remove as they open.
Reserve them in their shells.
In a large pot, bring 4 quarts of water to a boil.
Add 1 1/2 tablespoons salt, stir. add a little olive oil, and drop linguine
in. Cook until tender but still firm.
Add chopped clams to sauce and heat gently.


Formated by Iara 8/9/98

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