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Linguine Alle Vongole

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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