Linguine Alle Vongole

• 3 each clams
• 1/2 pound pasta, linguine
• 2 tablespoons butter or margarine
• 2 tablespoons olive oil
• 3 cloves garlic
• 1/2 cup white wine dry
• 1/2 cup parsley leaves chopped

1. Place clams and 1/4 cup water in a large heavy pan.
2. Cover and simmer just until clams pop open (5 to 10 minutes).
3. When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish).
4. Strain clam broth through a piece of dampened muslin to remove grit; reserve broth.
5. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well.
6. While linguine cooks, place butter and oil in a wide frying pan over medium heat.
7. When butter is melted, add onion and cook, stirring often, until soft.
8. Mix in garlic, wine, and strained clam broth.
9. Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half.
10. Add clams, season with salt and pepper to taste, and stir in parsley.
11. Arrange linguine on a warm serving platter.
12. Spoon hot sauce over linguine.
13. Garnish with reserved clams in shells, if you wish.

clams, pasta, butter, olive oil, garlic, white wine, parsley

Taken from recipeland.com/recipe/v/linguine-alle-vongole-45836 (may not work)