Linguine with White Clam Sauce
3 dozen clams, with juice (can use frozen or 2 cans if fresh not available)*
2 T butter
2 T olive oil
2-3 cloves garlic, minced
Opt: red pepper flakes
1/2 tsp oregano
1/2 tsp salt
1/8 tsp pepper
2 T white wine
6 oz linguine
opt: parmesan cheese
Drain clam juice from clams, reserve a few tablespoons.
Slow cook garlic in butter and oil until soft but not brown, about 5 minutes.
Add reserved clam juice, wine, oregano, salt and pepper.
Bring to boiling, cook until reduced, about 5 minutes.
Meanwhile, cook linguine, drain and keep hot.
Lower heat and add clams to garlic mixture. Heat thoroughly.
Toss with linguine. Serve with cheese, if desired. Makes 2-3 servings
*You can use whole clams in the shell - prepare the garlic wine sauce (increase wine to 1/4 cup), add 3 dozen whole clams in the shell (well scrubbed) , cover and steam the clams while the sauce is cooking, and serve over pasta in the shells.