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Linguine Alle Vongole


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3 Hard-shell clams; small in

1/2 lb Linguine or spaghetti

Salted water 2 tb Butter or margarine

2 tb Olive oil

1 Sm Onion; finely chopped

3 c Garlic; minced or pressed

1/2 c Dry white wine

Salt and pepper 1/2 c 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.

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