Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Heat oil and butter in a medium skillet over low heat; stir in onion and garlic. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the clams with their juice and the wine. Simmer, uncovered, 10 minutes. 2. Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 6 minutes (or according to package). Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper. Posted to EAT-L Digest 21 Jan 97 by Deborah Kirwan on Jan 22, 1997.
