Linguine alle vongole

Preparation - Medium
Serves 4

An American favorite.

• 2 T butter
• 2 T olive oil
• 3 cloves garlic
• 2 6 oz cans minced clams, drained - or a dozen fresh clams, shelled and minced
• 1/4 t oregano
• 2 T (or more, to taste) finely chopped parsley
• 1 lb. linguine
• 5 qts salted water (1 - 2 T coarse salt)

MELT butter in saucepan. Add oil.

WHEN hot, saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes.

STIR in parsley, oregano, salt, and pepper.

SIMMER 5-10 minutes.

BRING salted pasta water to boil and cook linguine until al dente or to taste (usually 8 - 10 minutes).

DRAIN well. Pour pasta into saucepan with sauce, mix well.

IN Italy, this dish is not normally served with Parmesan cheese - but suite yourself!

Lo Chef

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