Linguine With White Clam Sauce (Linguine Alle Vongole in Bianco)

Submitted by Alan in SW Florida

"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!!!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

directions

1. 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.
2. Pour in wine and lemon juice and cook off for a few minutes. .
3. Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
4. Serve over cooked linguine.