Linguine with Garlicky White Clam Sauce

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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 477 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 tablespoons unsalted butter
• ½ cup chopped fresh parsley
• 6 cloves garlic, minced
• 1 (16 ounce) package linguine pasta
• 1 ½ teaspoons dried oregano
• ⅓ cup white wine
• ½ teaspoon red pepper flakes
• ⅓ cup extra-virgin olive oil
• 2 anchovy fillets
• 2 (10 ounce) cans whole baby clams, drained and juice reserved

Recipe Instructions

Step 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.

Step 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.

Step 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.