Linguine with Clam Sauce

By egg4

Ingredients

• 36-48 Clams
• 6 tbls Olive Oil
• 1 tbls minced Garlic or more
• 3/4 cup Clam Juice
• 1/2 cup White Wine
• 1 tsp dried Oregano
• 2 tbls Butter
• 2 tbls minced Parsley
• Salt and Pepper
• 1 lb cooked Linguine

Details

Servings 4

Preparation

Step 1

1. Shuck 6-8 of the larger clams and mince. Reserve 3/4 cup of clam juice.
2. Heat olive oil until haze forms. Stir in garlic over moderate heat for 30 seconds.
3. Add broth and wine, heat until foam disappears. Add oregano and whole clams and cover. Remove clams as they open and keep warm. When clams are removed, add minced clams.
4. Toss linguine with butter, pour sauce over and surround with clams. Sprinkle with parsley.