Linguine with White Clam Sauce

Ingredients

• •⅓ cup extra-virgin olive oil
• •1 medium onion
• •6 cloves garlic
• •¾ teaspoon dried hot red pepper flakes
• •¼ teaspoon dried oregano
• •⅓ cup dry white wine
• •⅓ cup bottled clam juice
• •1 lb linguine
• •2 lb small cockles
• •2 tablespoons cold unsalted butter
• •⅓ cup fresh flat-leaf parsley
• •to taste accompaniments

Cooking Instructions

1. 1.

   Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, 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.

   9 min

2. 2.

   Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.

   10 min

3. 3.

   While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.

   6 min

4. 4.

   Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

   2 min