Recipe - Linguine With Garlicky Clam Sauce

12 ounce Linguine pasta; cook
3 tablespoon Butter
5 tablespoon Olive oil
6 lg Garlic cloves; mince
3 cn Whole baby clams; drain;
save juice, 10oz eac
1/3 cup Dry white wine
1 lg Carrot; coarse chop
2 tablespoon Fresh oregano; mince; or
1 One half teaspoon Dried; crumble
One half cup Fresh italian parsley; mince
Salt and pepper

Meanwhile, melt butter with oil in heavy large skillet over low heat. Add
garlic and cook until fragrant, about 1 minute. Add juices reserved from
clams, wine, carrot and oregano. Increase heat to high and boil until
reduced to 1 1/3 cups, about 12 minutes. Stir in clams and all but 1
tablespoon parsley. Simmer until just heated through, about 1 minute.
Season with salt and pepper. Drain linguine well; add to skillet of hot
clam sauce. Gently toss to blend. Transfer pasta to large serving platter.
Garnish with reserved parsley and serve immediately.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 28,
1998