Adapted from Le Cordon Bleu.
Ingredients
- 1 lb linguine
- 1/2 cup EVOO
- 2-3 cloves garlic, chopped
- Scant 1/4 teaspoon red pepper flakes
- 1/3 cup white wine (e.g. Sauvignon Blanc, Pinot Grigio, but no fruity wine)
- 1 tsp dried oregano or herbes de Provence
- 2 cans of chopped "snow" clams, 6.5 oz each (drain only one)
- 1 TBSP parsley (optional)
Note: I usually use nearly 1 TBSP oregano or herbes de Provence and omit the parsley.
Steps
- Start linguine according to package
- In a medium-large skillet, warm EVOO and lightly brown garlic in the olive oil, then add pepper flakes, then wine and reduce (lower heat and let it simmer and evaporate water a little).
- About 3-4 minutes before linguine is done, add the oregano, then the clams, juice, and parsley (optional) to the oil/wine mixture and heat.
- Once linguine is done and clams are heated through, add the sauce to the linguine and toss.
- Bon appétit!