Linguine with White Clam Sauce

By altschiller

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 medium onion, chopped
• 6 garlic cloves, finely chopped
• 3/4 teaspoon dried hot red pepper flakes
• 1/4 teaspoon dried oregano
• 1/3 cup dry white wine
• 1/3 cup bottled clam juice
• 1 lb linguine
• 2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/3 cup chopped fresh flat-leaf parsley
• Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes

Details

Servings 4
Preparation time 25mins
Cooking time 35mins
Adapted from epicurious.com

Preparation

Step 1

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.

Cook pasta in a 6- to 8-quart pot ofboiling salted water
until al dente, then drain in a colander.

While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.

Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

Cooks' note:
•You can substitute bottled baby clams in the shell for the cockles. They're available at some Italian markets and by mail order from D. Coluccio & Sons (718-436-6700). Stir clams into sauce and cook until just heated through.