Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted butter 1/2 c Dry white wine
2 tb Minced shallots 1 lb Spinach linguine (OR plain
6 ea Ounces fresh mushrooms, -linguine)
-sliced 2 tb Finely minced fresh chives
36 lg Clams, scrubbed and rinsed Freshly ground black pepper
1/2 c Heavy cream

Melt the butter in a heavy saucepan. Saute the shallots over low heat
until tender. Stir in the mushrooms and saute until they beginto
give off their juices, then stir in the clams. Add the cream and
cook for a few minutes. Add the wine and cook, covered, over medium
heat until the clams have opened. Discard any clams that do not
open. Meanwhile, while the clams are cooking, Cook the linguine in a
large pot of boiling salted water until al dente. Drain the past and
divide equally among four warm plates.

When the clams have opened, season with peppr and chives. Taste the
sauce for salt. Add a little more cream if it is too salty. Spoon
the clams (in their shells) and the sauce over each portion of
linguine. Serve at once.

Makes 4 servings. [For Clams, a Simple Sauce and Pasta; Florence
Fabricant] [The New York Times; June 19, 1988] Posted by Fred Peters.

Submitted By FRED PETERS On 10-16-95

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