*  Exported from  MasterCook  *

                      Linguine With White Clam Sauce

Recipe By     : A tresury of Southampton
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  c             olive oil
   6      cl            garlic minced
  48                    Raw little neck or cherrystone
                        - clams -- shucked & chopped
   2      c             Bottled clam juice
     1/2  c             Fresh parsley -- finely chopped
   1 1/2  tb            Dried oregano
   1 1/2  tb            Salt -- or to taste
                        Black pepper -- freshly ground
  24                    Fresh clams -- in their shells,
                        - for garnish
   1      lb            Linguine

Heat oil in deep, heavy kettle. Add garlic and cook over low heat
until golden, about 5 minutes.

Combine the reserved clam liquid and enough bottled clam juice to
make 3 cups. Add this to the kettle along with the parsley, oregano,
salt, and pepper to taste. Cover partially and simmer for 10 minutes.

Cook garnishing clams in another pan. Add 1" water, cover, and set
pan over high heat. Shake the pan or stir the clams, and remove as
they open. Reserve them in their shells.

In a large pot, bring 4 qt water to a boil. Add 1-1/2 tb salt, stir.
Add a little olive oil, and drop linguine in. Cook until tender but
still firm. Add chopped clams to sauce and heat gently.

Formated by Iara 8/9/98


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