Quick Linguine and White Clam Sauce

Quick Linguine and White Clam Sauce

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Gina Marie Miraglia Eriquez

35 mins total 25 mins prep Full Screen

Servings

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 medium onion, chopped
• 4 garlic cloves, finely chopped
• 1/4 teaspoon hot red pepper flakes (optional)
• 1/4 teaspoon dried oregano
• 1/3 cup dry white wine
• 1 pound linguine
• 2 (6.5 ounce) cans chopped clams
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup chopped flat-leaf parsley
• Accompaniments: extra-virgin olive oil for drizzling

Directions

• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and boil, uncovered, stirring occasionally, until slightly reduced, about 2 minutes.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• While pasta is cooking, stir clams with juice and simmer, until slightly reduced. Remove from heat and stir in butter until melted.
• Add pasta clam sauce along with parsley and salt to taste, then toss with sauce until combined well.

• Filed under:
• Seafood,
• Pasta,
• Italian,
• Easy,
• One-Dish,
• 30 Minute,
• Quick,
• Main Dish,
• Dinner

More Recipes Like This

• 

  Pastiera di maccheroni (Pasta Bake with Pancetta, Rosemary, and Ground Pork)

• 

  Rigatoni ai carciofi (Rigatoni with Artichokes, Garlic, and Orange Zest)

• 

  Capunti Pasta with Dried Sweet Italian Peppers (Capunti Con Cruschi)