Ron's Favorite Linguine with White Clam Sauce Tasty Recipes

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Ron's Favorite Linguine with White Clam Sauce

"Canned baby clams and their juice are cooked with white wine, garlic, butter, and red pepper flakes to be served over linguine in this fast recipe."

Ingredients :

1 (16 ounce) package linguine pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1 pinch red pepper flakes
1 cup dry white wine
1 (6.5 ounce) can baby clams, drained with juices reserved
1 tablespoon cold unsalted butter
salt and ground black pepper to taste
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped oregano

Instructions :

Prep : 10M	Cook : 6M	Ready in : 30M

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Heat oil in a stockpot over high heat. Saute garlic in hot oil until fragrant, about 1 minute.
Stir red pepper flakes with the garlic; add white wine and reserved clam juice. Cook the mixture until the liquid reduces in volume by half, about 3 minutes.
Drop butter into the liquid and cook until melted, 2 to 3 minutes; season with salt and pepper. Add clams to the pot; cook until he clams are heated through, 1 to 2 minutes. Stir linguine with the clam mixture to coat; season with parsley and oregano.