Linguine with clam sauce

By á-25412

Ingredients

• 4 TBSP. EXTRA VIRGIN OLIVE OIL
• 3 TBSP. BUTTER
• 4 CLOVES GARLIC, FINELY CHOPPED
• 1/3 CUP FINELY CHOPPED ONION
• 3 6.5 CANS CHOPPED CLAMS,DRAINED,JUICE RESERVED,ABOUT 1 1/2 CUPS JUICE
• 1/2 CUP DRY WHITE WINE
• 2 TEAS. WORCESTERSHIRE SAUCE
• 1/2 CUP FINELY CHOPPED PARSLEY
• SALT TO TASTE
• FRESHLEY GRATED PARMESAN CHEESE
• 1 LB. LINGUINE COOKED UNTIL TENDER (SALT COOKING WATER WELL)

Preparation

Step 1

SET 4 QUARTS OF WATER TO BOIL,SALT WATER GENEROUSLY
ADD PASTA WHEN WATER COMES TO A BOIL.
MEANWHILE HEAT OLIVE OIL & BUTTER OVER MEDIUM HEAT,
SAUTE' ONIONS & GARLIC UNTIL SOFT
ADD RESERVED CLAM JUICE, WINE & WORCESTERSHIRE SAUCE
RAISE HEAT TO A VIGOROUS SIMMER, THEN LOWER HEAT & SIMMER
FOR 10 MINUTES.
DRAIN LINGUINE WHEN IT'S DONE- DON'T LET LINGUINE OVER COOK
AS YOU'LL BE SIMMERING IT FUTHER IN THE SAUCE
TASTE THE SAUCE FOR SALT, THEN ADD THE CLAMS, THE LINGUINE
AND THE PARSLEY. SIMMER TOGETHER FOR 5 MINUTES.
TOP WITH PARMESAN CHEESE