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Garlicy Clams
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Tablespoon Olive oil
Dozen Little Neck Clams; cleaned and scrubbed
/2 Cup Finely chopped onions
Tablespoon Chopped garlic
/4 Cup Dry white wine
Pound Linguine; cooked until tender
Tablespoon Finely chopped fresh parsley leaves
In a large saute pan, with a lid, add the oil. Heat the oil over medium
heat. When the oil is hot, add the clams. Season with salt and pepper. Cover
and saute for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to
saute for 2 minutes or until the shells completely open, discard any shells
that do not open. Add the pasta. Season with salt and pepper. Continue to
saute for 2 minutes. Add the parsley and mix well. Serve on a large platter.
Drizzle with olive oil and serve.
Yield: 4 to 6 servings
Garlicy Clams
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