2 Tbsp extra-virgin olive oil
1 clove garlic, minced
⅛ tsp red pepper flakes
⅓ cup dry white wine
1 dozen littleneck clams, scrubbed
¼ tsp dried oregano
1 Tbsp unsalted butter
Kosher salt and freshly ground black pepper
4 oz linguine
½ cup loosely packed fresh flat-leaf parsley, chopped
1. Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
2. Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.
Tips and Substitutions
Special equipment: Saute pan with a tight fitting lid