Linguine and Clams

Submitted by crazymom

"love the clams love the sauce"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 6

ingredients

• 1 lb linguine, 2 tablespoons olive oil
• 1⁄2 cup finely chopped yellow onion
• 3 tablespoons thinly sliced garlic
• 2 teaspoons chopped fresh oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 2 lbs littleneck clams, scrubbed and purged in water
• 3⁄4 cup dry white wine
• 1⁄2 cup clam juice
• 1⁄2 cup heavy cream
• 2 teaspoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1⁄4 cup finely chopped fresh parsley leaves
• 1⁄2 cup finely grated parmesan cheese

directions

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook until al dente, 8 to 9 minutes.
3. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid.
4. Return the pasta to the pot and toss with the cooking liquid.
5. Cover and set aside.
6. In a large, heavy saute pan or medium pot, heat the oil over medium heat.
7. Add the onions and cook, stirring, until soft, 3 minutes.
8. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute.
9. Add the wine and clam juice and cook for 1 minute.
10. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes.
11. Discard any unopened clams.
12. Add the cream and lemon juice, stir well, and simmer for 1 minute.
13. Add the cooked pasta and toss to coat.
14. Add the extra-virgin olive oil and parsley, and toss to coat.
15. Divide among serving bowls and top each portion with cheese.
16. Serve immediately.