Linguine With White Clam Sauce
|Littleneck clams||24 Small (In Their Shell)|
|Olive oil||1 Tablespoon|
|Finely chopped shallots/Onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or crushed through a press (Large Clove)|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Dried hot red pepper flakes||1⁄4 Teaspoon|
|All purpose flour||2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
1. Soak the clams in a big bowl of cold water for about 10 minutes. Scrub with a stiff brush and rinse. Put them in a large heavy pot, cover, and place over high heat. Cook until the clams open, 3 to 5 minutes. Some of the clams may be only slightly open; discard any that cannot be easily pried open. Drain the clams, reserving all of the liquid. Scoop the clams from their shells with a spoon. Measure the liquid, reserving 2/3 cup. If there isn't enough, add water to make 2/3 cup. Reserve the clams.
2. Fill a large pot with water and bring to a boil for the linguine.
3. Spoon the olive oil into a nonreactive medium saucepan and place over moderate heat. Add the shallots and saute to soften, about 3 minutes. Stir in the garlic, oregano and hot pepper flakes; cook, stirring, for 30 seconds. Stir in the flour and cook for 10 seconds longer. Pour in the wine and reserved clam juice. Bring to a boil over moderate heat. Simmer over low heat for 5 minutes, stirring occasionally. Chop the clams and add them along with 1/4 cup of the parsley and all but 4 teaspoons of the Parmesan. Stir in the butter and remove from the heat.
4. Meanwhile, drop the linguine into the boiling water, stirring constantly with a long fork until the water returns to a boil. Boil, stirring frequently, until tender but firm to the bite, according to package directions. Drain. Toss the pasta with the sauce in a large bowl (or the pot). Serve in shallow bowls, topping each portion with 1 tablespoon of the reserved parsley and 1 teaspoon of the Parmesan. Serve hot.