Vongole con Burro e Olio
submitted by Joan & Roy from Bainbridge Island,
WA, USA
Try serving with tomatoes & basil drizzled in oil & and Balsamic vinegar
(see submitted recipe)
Ingredients:
- 2 6 oz. cans minced clams
- 1/2 cup butter
- 1/2 cup olive oil
- 2 cloves garlic crushed
- 2 tablespoons chopped parsley
- 1 pound dry pasta. Fusilli works very, very well.
Directions:
- Start water (with 6 chicken-flavored bullion cubes) for pasta.
- In skillet, heat oil and butter.
- Add garlic, sauté until light brown.
- Remove from heat.
- Add clams and liquid.
- Add parsley.
- Bring to boil, reduce heat and simmer for 3 minutes.
- Serve over cooked pasta accompanied by a good Italian white wine.
Serves :was not submitted