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Linguine with Garlicky White Clam Sauce

Linguine with Garlicky White Clam Sauce

Rated as 4.5 out of 5 Stars
Recipe By:Eugene Caccaitore
"This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese."

Ingredients

  • 1 (16 ounce) package linguine pasta
  • 1/3 cup extra-virgin olive oil
  • 2 anchovy fillets
  • 6 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 2 (10 ounce) cans whole baby clams, drained and juice reserved
  • 1/3 cup white wine

Directions

  1. 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.
  2. Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
  3. Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.