Linguine with White Clam Sauce

“Mariam, when are you making linguine with white clam sauce again?” – My sister, every month since forever, basically.

Growing up, this was one one of my sister’s favorite dishes that I’d cook, but let’s be honest. It’s one of my favorites too. What’s better than pasta? Pasta enveloped in a garlicy seafood sauce. Sure, the dish has 1990s vibes, but good taste is timeless. This dish is easy and it’s a crowd pleaser. The next time my sister asks, I’m making a huge pot of this — for us both.

Linguine with white clam sauce

1/3 cup olive oil
1 onion, chopped
5 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon dried oregano
1/3 cup dry white wine
2/3 cup bottled clam juice
1 pound linguine
3 pounds small clams, scrubbed well
1 1/2 tablespoons butter, cut into small pieces
1/2 cup chopped fresh parsley

1. Heat oil in a large pot over high heat until hot but not smoking, then saute onion, stirring, until golden, about 5 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.

2. Cook pasta in another large pot of boiling salted water until al dente, then drain in a colander.

3. While pasta is cooking, stir clams into sauce and simmer, covered, stirring occasionally, until clams open wide, 4 to 6 minutes. (Discard any clams that have not opened after 5 minutes.) Remove from heat and stir in butter until melted.

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

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