Linguine Alle Vongole
Place clams and ¼ cup water in a large heavy pan.
Cover and simmer just until clams pop open (5 to 10 minutes).
When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish).
Strain clam broth through a piece of dampened muslin to remove grit; reserve broth.
Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well.
While linguine cooks, place butter and oil in a wide frying pan over medium heat.
When butter is melted, add onion and cook, stirring often, until soft.
Mix in garlic, wine, and strained clam broth.
Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half.
Add clams, season with salt and pepper to taste, and stir in parsley.
Arrange linguine on a warm serving platter.
Spoon hot sauce over linguine.
Garnish with reserved clams in shells, if you wish.