Recipe - Pasta W Clam And Garlic Sauce

RADIS BGMB90B
12 ounce Pasta; linguine best
3 tablespoon Butter
5 tablespoon Olive oil
6 lg Garlic cloves; minced
3 cn Whole baby clams; drained,
10 oz, all juice reserved
1/3 cup Dry white wine
1 lg Carrot; coarse chopped
2 tablespoon Fresh oregano; minced, 1 1/2
tsp dried, crmbld
One half cup Fresh italian parsley;
minced
Salt and pepper

Cook linguine in large pot of rapidly boiling salted water until just
tender but still firm to bite. 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