Delicious clams cooked in a light broth of red pepper flakes, garlic, and white wine and served with herbs and linguine pasta. Linguine and Clams In Garlic White Wine Sauce foodista pasta linguine clams garlicwhitewinesauce lunch dinner
2 pinchs large of crushed red pepper flakes2 tablespoons chopped fresh oregano leaves, plus additional for garnishCoat a large saute pan with olive oil and add 5 garlic cloves and a pinch of red pepper flakes. Bring pan to medium high heat and cook until garlic becomes golden brown. When garlic is golden brown and very aromatic, remove it and discard . Put 3 1/2 dozen clams in the pan and add the wine. Cover the pan a bring to a boil over medium heat.
When adding the liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.While clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very “al dente” – maybe a minute or so less than the box directs.Remove the cooked clams in their shells from the pan and keep warm.
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