Linguine Alle Vongole

Recipe Ingredients

3		Hard-shell clams - small in
1/2 lb	227g / 8oz	Linguine or spaghetti
		Salted water
2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (small)
3 cups	279g / 9.8oz	Garlic - minced or pressed
1/2 cup	118ml	Dry white wine
		Salt and pepper
1/2 cup	73g / 2.6oz	Parsley - chopped fresh

Recipe Instructions

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

Source:
The Italian Cookbook

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