Linguine & Clams
Linguine and clams is a classic Italian dish. Fresh clams or canned clams can be used in this recipe. Whichever you choose, it is always delicious.
For 4 Person(s)
What you'll need:
|1 lb. Talluto's Egg Linguine|
|3/4 cup Pure Olive Oil|
|2 cans Chopped Clams in Juice OR 2 dozen fresh clams and 1 bottle of clam juice|
|cup Garlic, chopped|
|1/4 tsp. Dried Oregano|
|1/2 tsp. Salt|
|2 tbsp. Parsley, chopped|
|2 tbsp. Butter|
Linguine & Clams Directions
In a large skillet, warm the olive oil over medium heat.
Add the chopped garlic and the crushed red pepper flake; sauté until the garlic is golden in color.
Add the clam juice and the chopped clams to the skillet.
If using fresh clams, cover the skillet and bring the sauce to a low simmer. Cook the clams for 1-2 minutes until each clamshell opens.
Add the dried oregano and the salt and bring the sauce to a low simmer.
Cook the linguine in boiling salted water to al dente, 2 minutes.
Once the linguine is finished, drain well and add to the skillet with the sauce.
Add the butter and the freshly chopped parsley. Sautee for one additional minute.