*  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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