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Serves 4, but two can handle all of it.
There are two variations, live or canned clams.
1 large can baby clams, whole or chopped or
3-4 dozen small littleneck clams, scrubbed
4 tbs butter
4 tbs olive oil
1 cup chopped onion
1 tbs (2-3 large cloves) garlic, thinly sliced
1 cup dry white wine
1 pound linguine, less for two (100g each is plenty).
¼ cup chopped Italian flat-leafed parsley
1. Melt butter and oil in a large, heavy saucepan. Add onion and garlic and sauté until tender, but not browned, about 10 minutes.
2. Stir in white wine, bring to a boil for about 5 minutes until liquid begins to reduce.
3. Cook linguine in lots of water until al dente (follow package directions).
Live clams: Add clams to pot, cover and cook over high heat 5-10 minutes until clams are all open. Discard any clams that fail to open. Remove and place cooked clams on a platter.
Canned clams: Add some or all of the juice to the pot and allow to simmer until pasta is done. While draining the pasta, add the clams to the pot and heat.
4. When pasta is ready, drain and place in pasta bowls. Distribute the sauce over the pasta and, if using live clams, place the clams in their shells on the pasta.
5. Garnish with parsley. Serve.
Serve with: Plenty of crusty bread to soak up the sauce.
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