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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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love the clams love the sauce Ingredients:
1 lb linguine, 2 tablespoons olive oil |
1/2 cup finely chopped yellow onion |
3 tablespoons thinly sliced garlic |
2 teaspoons chopped fresh oregano |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
2 lbs littleneck clams, scrubbed and purged in water |
3/4 cup dry white wine |
1/2 cup clam juice |
1/2 cup heavy cream |
2 teaspoons fresh lemon juice |
1 tablespoon extra virgin olive oil |
1/4 cup finely chopped fresh parsley leaves |
1/2 cup finely grated parmesan cheese |
Directions:
1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook until al dente, 8 to 9 minutes.
3. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid.
4. Return the pasta to the pot and toss with the cooking liquid.
5. Cover and set aside.
6. In a large, heavy saute pan or medium pot, heat the oil over medium heat.
7. Add the onions and cook, stirring, until soft, 3 minutes.
8. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute.
9. Add the wine and clam juice and cook for 1 minute.
10. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes.
11. Discard any unopened clams.
12. Add the cream and lemon juice, stir well, and simmer for 1 minute.
13. Add the cooked pasta and toss to coat.
14. Add the extra-virgin olive oil and parsley, and toss to coat.
15. Divide among serving bowls and top each portion with cheese.
16. Serve immediately.
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