Linguine with White Clam Sauce

9 clove Garlic
60 serving Fresh little neck clams (1 clam) (by MELICAN2)
8 fl oz White Wine
.5 cup (8 fl oz) Water, tap
0.25 tsp Crushed red pepper (by BACORONA)
16 oz Barilla Linguine
2 tbsp Butter, salted
2 tbsp Parsley
1 tbsp Oregano, ground
1 cup Parmesan Cheese, grated
0.25 tsp Coarse Kosher Salt, Morton (by DJARTIST)
1 1tsp Olive Oil
1 tbsp Extra Virgin Olive Oil

If any of the clams do not open after being cooked, discard them.

Coat a large saute with the regular olive oil, add half of the crushed garlic cloves. Cook until the garlic becomes golden brown. Remove the garlic and discard, it fulfilled it's garlic destiny. Make sure clams are clean and scrubbed clean from sand. Now add the clams in the pan with the wine and 1/2 c of water. Cover and bring pan to a boil over medium heat and cook until clams open up. Remove the clams and let the sauce reduce. Pour the sauce into a measuring cup.

Cook the pasta in salted water until al dente.

Coat the saute pan with olive oil again and add the remaining garlic and red pepper flakes. Again cook until the garlic becomes light brown, Return the sauce to the pan ( on the very bottom of the measuring cup there will be some grit, do not use this part of the sauce) and the clams. Add remaining ingredients. Except for the grated cheese and extra virgin olive oil.

Divide cooked pasta among dishes and divide clams to each dish. Pour sauce over pasta and clams . Sprinkle a little Extra virgin olive oil on each dish and the grated cheese.


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BARBZIRZOW.