| Linguine w/Garlicky Clam Sauce
12 ounces of Linguine pasta, cook
3 tablespoons of butter
5 tablespoons of Olive oil
6 large Garlic cloves, mince
3 cans of whole baby clams; drain;
1/3 cup of dry white wine
1 large Carrot, coarse chop
2 tablespoons of Fresh oregano; mince; or 1 1/2 teaspoons of dried; crumble
1/2 cup of fresh Italian parsley; mince
Salt and pepper
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Meanwhile, melt butter with oil in heavy large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1 1/3 cups, about 12 minutes. Stir in clams and all but 1 tablespoon parsley. Simmer until just heated through, about 1 minute. Season with salt and pepper. Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter. Garnish with reserved parsley and serve immediately. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 28, 1998
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