Linguine with White Clam Sauce
A classic Italian pasta dish featuring linguine tossed in a flavorful sauce made with cockles, white wine, and garlic. The combination of fresh seafood, aromatic herbs, and spicy red pepper flakes creates a delicious and elegant meal.
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.
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.
Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.
10 min
- 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.
Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.
2 min
