Ingredients
Prep Time:15 minutes
Cook Time:20 minutes
- 4 Tablespoons Olive Oil
- 2 Garlic Cloves, minced
- 1/4 teaspoon Red Pepper Flakes
- 2/3 Cup White Wine
- 2 dozen Littleneck Clams, scrubbed
- 1/2 teaspoon Oregano
- 2 Tablespoons Unsalted Butter
- Kosher Salt and Freshly Ground Pepper
- 8 ounces Linguini
- 1/2 Cup Flat-leaf Parsley
Instructions
Step 1:
Heat olive oil in a large sauté pan (that has a tight fitting lid) over medium heat. Add the garlic and red pepper flakes and sauté about 3-5 minutes. Don’t let the garlic brown. Add the white wine and clams and increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened. About 5-8 minutes. Transfer the clams to a large bowl. Reduce heat to medium low, add the oregano and butter. Mix together and season with salt and pepper. Keep on low heat.
Step 2:
While the clams are cooking, bring a large pot of generously salted water to a boil. Cook the linguini according to the package directions. Using tongs, add the linguini to the sauté pan and toss to coat pasta. Add the cooked clams back into the pan along with any juices that have collected in the bowl. Toss in the parsley. Transfer to a large serving bowl and serve at once with fresh Italian bread!
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