- 1 (16 ounce) package linguine pasta
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 pinch red pepper flakes
- 1 cup dry white wine
- 1 (6.5 ounce) can baby clams, drained with juices reserved
- 1 tablespoon cold unsalted butter
- salt and ground black pepper to taste
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon chopped oregano
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat oil in a stockpot over high heat. Saute garlic in hot oil until fragrant, about 1 minute.
- Stir red pepper flakes with the garlic; add white wine and reserved clam juice. Cook the mixture until the liquid reduces in volume by half, about 3 minutes.
- Drop butter into the liquid and cook until melted, 2 to 3 minutes; season with salt and pepper. Add clams to the pot; cook until he clams are heated through, 1 to 2 minutes. Stir linguine with the clam mixture to coat; season with parsley and oregano.
05/16/2018
recipepes.com
Ron's Favorite Linguine with White Clam Sauce, recipe
PT15M
PT1H
5
455 calories
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