3 doz. Little Neck Clams
6 to 8 oz. dried linguini pasta
1/4 cup butter or olive oil
1/4 cup finely chopped parsley
4 cloves (large) cloves garlic, crushed
2 cups chicken broth
1 cup dry white wine
Bring water to a boil in a large pot to cook pasta according to package directions.
Scrub outer shell of clams with a stiff brush to remove sand as needed.
Melt butter or heat olive oil in a large stock pot over Medium heat.
Add parsley and garlic; sauti 1 minute.
Pour in chicken broth and wine and bring to a boil.
Add pasta to water when it reaches a rapid boil; cook and drain.
Add clams to boiling broth and wine.
Cover and steam 5 to 10 minutes until clams open.
Arrange clams over pasta in wide, shallow bowls.
Ladle cooking broth, dividing evenly, over pasta.
No Nutritional Information Available
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