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This Italian recipe comes to America from Naples in the Campania region of Italy. Immigrants from Italy arrived and established Italian restaurants where the foods they knew and loved could be sold to the general public. This dish is one of those that is now popular across America.
- 8 ounces linguine, uncooked
- 2 tablespoons extra virgin olive oil
- 2 tablespoons garlic, minced
- 3⁄4 cup dry white wine
- 1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts, use Petite)
- 1 1⁄3 cups clam juice
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 (10 ounce) cans baby clams, drained
- 2 tablespoons fresh parsley, chopped
- Prepare pasta according to package directions; drain and keep warm.
- While the pasta cooks, heat oil in large skillet over medium-high heat until hot. Add garlic; cook 1 minute or until fragrant, stirring occasionally. Add wine; cook 3 to 5 minutes or until reduced by half, stirring occasionally.
- Add undrained tomatoes, clam juice, oregano and pepper to skillet; cook 10 to 12 minutes or until liquid has reduced by half. Remove skillet from heat; gently swirl in butter.
- Add clams, prepared pasta and parsley; toss to coat pasta with sauce. Serve immediately.