Preparation:
Place oil, garlic and onions in a 3 quart casserole. Cover. Microwave at high (100%) until onions are opaque, 2 to 2 1/2 minutes. Add clam juice. Microwave at high (100%) until mixture boils, 3 minutes. Add clams and parsley. Microwave at medium high (70%) until heated through, 3 to 4 minutes. Stir in 1 tablespoon butter. Place remaining butter in a 1 cup measure. Microwave at high (100%) until melted, 30 seconds. Pour over linguini. Add linguini to clam mixture and toss well. Serve with freshly ground black pepper. Makes 4 servings. |
