Linguine with White Clam Sauce

* Exported from MasterCook *

Linguine with White Clam Sauce

Recipe By : A tresury of Southampton
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 cup olive oil
6 cloves garlic minced
4 dozen raw clams,little necks or cherrystones -- shucked and
chopped,
2 cups Bottled clam juice
1/2 cup finely chopped fresh parsley
1 1/2 tablespoons dried oregano
1 1/2 tablespoons salt or to taste
freshly ground black pepper
24 fresh clams in their shells -- garnish
1 pound linguine

heat oil in deep, heavy kettle. Add garlic and cook over low heat until
golden, about 5 minutes.
Combine the reserved clam liquid and enough bottled clam juice to make 3 cups.
Add this to the kettle along with the parsley and oregano, and salt and pepper
to taste. Cover partially and simmer for 10 minutes.
Cook garnishing clams in another pan. Add 1 inch of water, cover, and set pan
over high heat. Shake the pan or stir the clams, and remove as they open.
Reserve them in their shells.
In a large pot, bring 4 quarts of water to a boil.
Add 1 1/2 tablespoons salt, stir. add a little olive oil, and drop linguine
in. Cook until tender but still firm.
Add chopped clams to sauce and heat gently.


Formated by Iara 8/9/98

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