Linguine with Clams
- 2 tbsps extra virgin olive oil
- 2 tbsps unsalted butter
- 1 medium onion
- 5 cloves of garlic, very finely chopped
- 1 tsp dried oregano
- 1/4 tsp fresh ground pepper
- 1/4 tsp crushed red chili flakes
- 1 cup dry white wine
- 1/2 cup bottled clam juice
- 1 lb linguine
- 2 lbs little neck clams or cockles, cleaned
- 1/2 cup finely chopped flat leaf parsley
- kosher salt
Bring a large pot of salted water to a boil. Meanwhile, in a large saucepan or stockpot, heat the oil and butter over medium heat until the butter is melted. Add the onion and cook, stirring occasionally, until softened about 5 minutes. Add the garlic, oregano, pepper, and chili flakes and cook, stirring frequently, for one minute. Add the wine, increase the heat to medium-high, and cook stirring occasionally, until the wine is reduced by about half, 2 to 3 minutes. Stir in the clam juice and adjust the heat to keep the liquid at a simmer.
Add the linguini to the boiling salted water and cook until barely tender but not yet al dente. Reserve ½ cup of the pasta cooking water. Drain the linguine into a large colander.
While the pasta is cooking, stir the clams and parsley into the simmering sauce. Cover the pan with a lid and cook until the clams have opened, 5 to 6 minutes. Discard any unopened clams. Add the drained linguine to the sauce and clams simmering in the pan. Increase the heat to medium-high and cook, tossing the pasta with the sauce and clams, until the linguine is cooked to al dente and has absorbed most of the sauce, about 2 minutes. Add some of the reserved pasta cooking water if the linguine is too dry. Taste and adjust seasoning, adding salt or pepper if needed. Serve immediately and enjoy with a bottle of Talley Vineyards Chardonnay.