Linguine alle vongole*** (btvc62a) Recipe
Linguine alle vongole*** (btvc62a) Recipe
ALL RECIPES
Bread & Baked Goods
Desserts & Sweets
Fruits & Vegetables
Holiday Dishes
Main Dishes
Miscellaneous
Special Diets
Side Dishes
Snacks & Appetizers
Soups, Stews & Stuff
Barbeque
Condiments & Spices

RECIPE SEARCH
  

 WE RECOMMEND

Linguine alle vongole*** (btvc62a)

Home > Main Dishes > Pasta Recipes > Linguine alle vongole*** (btvc62a)
Most Popular Recipes
Shrimp primavera
Fried green tomatoes and pasta
Noodles with blue cheese
Chili-beef macaroni
Sausage and spinach lasagna
Spicy broccoli pasta
Portabello mushrooms, angel hair pasta, and fresh tomato sauce
Fusilli with garlic, herb and caper sauce *pdf

Linguine alle vongole*** (btvc62a) Recipe
 
                    LINGUINE ALLE VONGOLE *** (BTVC62A)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Italian
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Hard-shell clams -- small  in
      1/2  pound         Linguine or spaghetti
                         Salted water
    2      tablespoon    Butter or margarine
    2      tablespoon    Olive oil
    1      Sm            Onion -- finely chopped
    3      cup           Garlic -- minced or pressed
      1/2  cup           Dry white wine
                         Salt and pepper
      1/2  cup           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.  Serves FROM:
 RITA TAULE   (BTVC62A)
 
 
 
                    - - - - - - - - - - - - - - - - - -

More Free Recipes
Inside out ravioli
Ravioli
Bean pasta primavera
Salmon and tomato pasta
Spinach fettucine
Charlton hestons' spaghetti with cauliflower
Shrimp with fettucine
Ziti noodles
Orzo with vegetables
Pesto with bowties or angel hair pasta
Jalapeno pasta
Manicotti
Macaroni and cheese with tuna
Spaghetti with bacon& egg
Garlic shrimp with noodles
Linguine with olive-clam sauce
Grilled shrimp with lemon& chive pasta
Spaghetti pizza
Extra crusty macaroni & cheese
Mediterranean fettuccine with shrimp and spin

KITCHEN, HOUSEWARES

WE RECOMMEND

OUR PARTNERS / TOP
Free recipe: Linguine alle vongole*** (btvc62a) (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
SITE MENU
REQUEST RECIPE
Add / Correct Recipe
Contact Us Page
© 2004 CulinaryBook.com Free Linguine alle vongole*** (btvc62a) Recipe, Quick, Easy