Title: Spaghetti Al Vongole Bianco - Spaghetti W White Clam Sauce
Categories: Cklive06
Yield: 4 servings

2 Dozen Smallest littlenecks
1/2 c Extra-virgin olive oil
1 tb Finely-chopped onion
2 ts Chopped garlic
1/4 ts Crushed red pepper
1/4 c Dry white wine
1 tb Unsalted butter
1 ts Chopped Italian parsley
Salt; to taste
Freshly-ground black pepper;
-to taste
1 lb Spaghetti

Wash the clams very well under cold water. In a heavy bottom pan over
medium heat, place the olive oil and start to saute the onions for about 2
minutes or until translucent. Add the garlic and red pepper, cook for about
1 minute, add the clams, stirring frequently. After another minute or two
add the wine, cover the pan and allow it to cook for about 4 minutes or
until the clams have opened. As the clams are cooking, cook the spaghetti
in lightly salted water till al dente, about seven minutes. When the clams
have opened, remove the clams with a slotted spoon, keep the clams warm. In
the juice at the bottom of the pot, add the parsley and stir in the butter.
Check the seasoning with a little salt and a generous amount of fresh
pepper. Drain the pasta well, toss the pasta in the pan with the sauce.
Place the pasta on a platter, topping it with cooked clams. Serve
immediately. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David
Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9114
broadcast 04-23-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-28-1998

Recipe by: David Ruggerio

Converted by MM_Buster v2.0l.