Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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; re RITA TAULE (BTVC62A)

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