How can one resist the savory taste of clams and linguine in a garlic white wine sauce on a nice summer's day?  I, for sure can't.  Therefore, I'm going to share this piece of recipe with you.

Enjoy <3

Ingredients
(Serves 4)
- 2 lbs little neck clams
- 3/4 lb linguine
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 6 garlic cloves, finely chopped
- 3/4 tsp crushed red pepper flakes
- 3/4 tsp dried oregano
- 1/2 cup white wine
- 1/2 cup bottled clam juice or water
- 2 tbsp butter
- 1/4  cup of parsley, chopped
- 1/4 pasta water (reserved)
- 1/2 lemon, juiced


Preparation Method
1. Pour water in a big pot until it is half full and heat it up. Once water is boiled, turn off the stove and scatter the linguine in the pot to cook for 10 minutes. Once the linguine is cooked, reserve about 1/4 cup of the pasta water. The starches from the pasta water will help flavour the dish and thicken the sauce
2. Heat oil in a large saucepan (fitted with lid) over medium to medium-high heat. Saute onions until translucent about 3-4 minutes.  Add garlic, oregano, and red pepper flakes and simmer for 3 more minutes.  Stir in wine and clam juice and bring to a boil uncovered, let reduce for 3 minutes.  Stir in clams and cover letting it simmer for 6-8 minutes.
3. Add linguine, reserved pasta water, and butter to clams and sauce and toss until combined well.  Sprinkle with parsley and fresh squeezed lemon juice
4. To keep this recipe figure friendly, go easy on the pasta and serve about 1 cup portion with a fresh side salad
* If some shells don't open you can remove the ones that have opened and cook the remaining closed shells for another 1-2 minutes. If they don't open by then, toss them.

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