Pasta w/ clam and garlic sauce

4 Servings

Ingredients

Quantity Ingredient
RADIS BGMB90B
12 ounces Pasta; linguine best
3 tablespoons Butter
5 tablespoons Olive oil
6 larges Garlic cloves; minced
3 cans Whole baby clams; drained, 10 oz, all juice reserved
⅓ cup Dry white wine
1 large Carrot; coarse chopped
2 tablespoons Fresh oregano; minced, 1 1/2 tsp dried, crmbld
½ cup Fresh italian parsley; minced
Salt and pepper

Directions

Cook linguine in large pot of rapidly boiling salted water until just tender but still firm to bite. 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 1⅓ 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@...> on Apr 28, 1998

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