Linguini with Clam Sauce
|1/3 cup Vera Jane's Extra-Virgin Olive Oil|
|1 medium onion, chopped|
|6 garlic cloves, finely chopped|
|Pinch or two of Dried Hot Red Pepper Flakes|
|1/4 tsp dried oregano|
|1/3 cup dry white wine|
|1/3 cup bottled clam juice|
|1 lb linguini|
|2 lbs small clams, rinsed well|
|2 Tbsp cold butter, cut into small pieces|
|A handful of parsley, chopped|
|Sea salt, olive oil, and/or hot chili flakes for finishing|
In a large pot over medium heat, heat olive oil and sauté onion 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 boiling salted water until al dente, then drain in a colander. While pasta is cooking, stir clams into sauce and simmer, covered, stirring occasionally, until open wide, 5-7 minutes. Remove from heat and stir in butter until melted.
Add pasta to clam sauce along with parsley and salt to taste, then toss with sauce until combined well. Adding additional olive oil or chili flakes to taste.
Makes 4-6 servings