Linguine with White Clam Sauce

Ingredients for Linguine with White Clam Sauce

• 80ml extra-virgin olive oil

• 1 medium onion, chopped

• 6 garlic cloves, finely chopped

• 3/4 teaspoons dried hot red pepper flakes

• 1/4 teaspoons dried oregano

• 80ml dry white wine

• 80ml bottled clam juice

• 450g linguine

• 900g small cockles (up to 1 inch across

• 5 to 6 dozen), scrubbed well

• 2 tablespoons cold unsalted butter, cut into small pieces

• 1/3 cup chopped fresh flat-leaf parsley

• Accompaniments: extra-virgin olive oil for drizzling

• dried hot red pepper flakes

How to make Linguine with White Clam Sauce

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, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.

Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.

While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.

Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.