Linguine Alle Vongole

Ingredients:

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.