Recipe - Linguini With Peppery White Clam Sauce

1 tablespoon Olive oil (up to 2)
1 tablespoon Butter
2 Garlic cloves, minced
One fourth cup Finely chopped onion
One fourth teaspoon Crushed dried red pepper
2 cn Chopped clams (approx. 5 or
6 ounces each)
One fourth cup Dry white wine
1 Lemon , Juice of
2 tablespoon Chopped fresh parsley
Coarsely ground black pepper
Three fourths pound Linguini (up to 1)

1. Heat oil and butter in a medium skillet over low heat; stir in onion and
garlic. Saute over low heat 2 minutes (do not brown); add the red pepper;
saute 1 minute. Add the clams with their juice and the wine. Simmer,
uncovered, 10 minutes.

2. Meanwhile, cook the linguine in plenty of boiling salted water until al
dente, or firm to the bite, about 6 minutes (or according to package).
Drain pasta. Toss the linguine with the clam sauce, lemon juice, and
parsley. Sprinkle with pepper.
Posted to EATL Digest 21 Jan 97 by Deborah Kirwan dkkirwan@CREIGHTON.EDU
on Jan 22, 1997.