Ingredients
3 to 4 dozen small hard-shell clams in shell, well scrubbed.
1/2 pound linguine,capelini or spaghetti.
2 tablespoons of butter.
2 tablespoons of olive oil.
3 cloves of garlic, minced or pressed.
1/2 cup of dry white wine.
Salt and pepper.
1/2 cup of chopped parsley.
Preparation
Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams open (5 to 10 minutes). Remove clams from shells and set aside (save a few clams in shells for garnish). Strain clam broth thru a piece of dampened cheesecloth or muslim, reserve broth. Cook pasta in a large kettle of boiling salted (sea salt prefered) water until al dente, drain well. While pasta cooks, place butter and olive oil in a wide frying pan over medium heat. When butter is melted, mix in garlic,wine and strained clam broth. Bring to a boil stirring occasionally and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste and stir in parsley. Arrange pasta in a warm serving platter. Spoon hot sauce over pasta. Garnish with reserved shells. Makes 4 servings.
