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Linguine with White Clam Sauce

Linguine with White Clam Sauce


1 pound linguine, cooked according to directions
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup bottled clam stock
1-1/2 pounds littleneck clams, scrubbed
2 tablespoons unsalted butter
Salt and black pepper to taste
1/4 cup parsley, chopped
1 tablespoon oregano, chopped

Cooking Instructions

Cook pasta according to directions, drain and keep warm. Heat oil in a large sauté pan or medium stock pot over high heat. Add garlic and cook for a 1 to 2 minutes. Add crushed red pepper and cook for a few seconds to infuse oil with flavor. Add white wine and clam stock and cook until the mixture reduces by half, approximately 3 to 4 minutes. Add the clams, cover the pot and cook until the clams open. Discard any clams that do not open. Remove the clams with a slotted spoon to a bowl and cover with foil to keep warm. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta and serve.

Equipment List

Pasta Pot
Saute Pans
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