Prep 20 mins
Cook 0 mins
I have always thought of this as the stereotypical wiseguy dish. However, it is truly one of Italy's treasured recipes. Canned clams will do in a pinch, but fresh are so much better. Most real Italians don't sprinkle Parmesan cheese on fish or seafood pasta, but I like a little on my linguine. Mangia!!!
- 6 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 2 shallots, finely chopped (or 1/2 small onion, finely chopped) (optional)
- 6 fresh garlic cloves, very thinly sliced and smashed
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup freshly chopped Italian parsley (flat-leaf parsley)
- 1⁄2 teaspoon dried red pepper flakes (or, to taste)
- 1 cup dry white wine
- 1⁄2 lemon, juice of
- 3 cups chopped fresh clams, or
- 32 littleneck clams, smallest you can find, scrubbed and rinsed
- 1 lb dried linguine, cooked al dente according to package instructions
- Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
- Pour in wine and lemon juice and cook off for a few minutes. .
- Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
- Serve over cooked linguine.