Shellfish fans will love this creamy linguine, which includes a rich mix of clam broth and wine, enriched with butter and seasoned with fragrant spices and herbs. The clams are gently cooked to preserve their fresh flavor.
- ⅓ cup extra-virgin olive oil
- ¼ cup minced shallot
- 4 teaspoons minced garlic
- 2 pounds petite Manila clams, washed well
- 4 teaspoons chopped fresh oregano
- 1-2 teaspoons crushed red pepper flakes
- 1 cup clam broth
- 1 cup dry white wine
- 1 stick (½ cup) unsalted butter, cut into ½-inch pieces
- Salt to taste
- 1½ pounds fresh linguine or fettucine
- Bring a pot of water to a boil, salting liberally.
- Meanwhile, heat the oil in a large skillet. Add the shallots and garlic and cook until softened, 2 minutes. Add the clams, oregano and red pepper flakes and cook, stirring for 2 minutes. Add the clam broth and wine and bring to a boil. Cover and cook 3 minutes or until clams open. Remove clams to a large bowl and cover to keep warm. Reduce liquid in skillet until nicely flavored, about 6-8 minutes. Add the butter and stir until melted. Season with salt if needed.
- Put the pasta in the boiling water and cook, just until al dente, about 3 minutes. Drain and divide between serving bowls. Top with the clams and pour the sauce over. Serve.