Linguine With Garlicky Clam Sauce
By: Anonymous
Published: Tuesday, December 8, 2009 - 11:47pm

Ingredients




12 ounces Linguine pasta, cook
3 tablespoons Butter
5 tablespoons Olive oil
6 lrg Garlic cloves, mince
3 can Whole baby clams, drain, save juice, 10z eac
 cup Dry white wine
1 lrg Carrot, coarse chop
2 tablespoons Fresh oregano, mince, or
1 1/2 teaspoons Dried, crumble
1/2 cup Fresh italian parsley, mince
Salt and pepper

Preparation

1 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. 2 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. 3 Garnish with reserved parsley and serve immediately.