linguine with clam sauce

Linguine with Clam Sauce

serves 4-6

• 3 tablespoons extra virgin olive oil

• 6 cloves garlic chopped, minced

• 1 tsp dried oregano

• 1/2 cup dry white wine

• 1/2 cup clam juice

• 12 oz linguine or other favorite pasta shape

• 50 little neck clams (about 2 lbs)

• 1/4 tsp crushed red pepper flakes*

• 1/4 cup parsley

Cook pasta according to instructions, reserving 1/2 cup of the cooking liquid. 

Heat oil in a large pot or Dutch oven while the pasta is cooking. Add garlic, oregano and red pepper flakes. Cook for 2-3 minutes, stir constantly so as not to burn the garlic.

Add the clams, cover the pot, and simmer until they are open, 4-5 minutes. Add pasta, parsley, and reserved water to the pot and stir all ingredients carefully.  Season carefully with kosher salt if desired, as the addition of clam juice makes this a salty dish.

*The crushed red pepper can be served individually if you are cooking for kids, but I do like to saute it a bit in the pan.