Title: Linguine Alle Vongole
Categories: Italian Pasta
Yield: 4 Servings
| 3 | lb | Hard-shell clams, small, in shells |
| 1/2 | lb | Linguine or spaghetti |
| | | Salted water |
| 2 | tb | Butter or margarine |
| 2 | tb | Olive oil |
| 1 | sm | Onion, finely chopped |
| 3 | cl | Garlic, minced or pressed |
| 1/2 | c | Dry white wine |
| | | Salt and pepper |
| 1/2 | c | Chopped fresh parsley |
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.