Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Hard-shell clams; small in 1 Sm Onion; finely chopped
1/2 lb Linguine or spaghetti 3 c Garlic; minced or pressed
Salted water 1/2 c Dry white wine
2 tb Butter or margarine Salt and pepper
2 tb Olive oil 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.

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