Linguine alle vongole
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Linguine alle vongole
  Linguine    Italian    Pasta    Seafood  
Last updated 6/12/2012 1:27:31 AM. Recipe ID 62453. Report a problem with this recipe.
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      Title: Linguine alle vongole
 Categories: Italian, Pasta, Seafood
      Yield: 4 Servings
      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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Recipe ID 62453 (Apr 03, 2005)

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