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Linguine with white wine clam sauce
Ingredients
Extra virgin olive oil
10 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup dry white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons freshly minced Italian parsley leaves
2 tablespoons freshly chopped oregano leaves
1 cup grated Parmigiano Reggiano, optional, plus shavings for garnish, also optional
House salt
Extra virgin olive oil, preferably Spanish

Method
Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a
medium- high heat and cook until the garlic becomes golden brown. When the garlic is
golden brown and very aromatic, remove it and discard. Put 3 1/2 dozen clams in the
pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over
medium heat. Cover and cook until the clams open, about 10 minutes. Remove the
clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then
remove the meat from the shells and reserve. Discard the shells. Pour the cooking
liquid into a measuring cup

Bring a large pot of well salted water to a boil

Coat the same saute pan again with olive oil and add the remaining garlic cloves and a
large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook
until the garlic becomes golden brown. When the garlic is golden brown and very
aromatic, remove it and discard. Add the remaining raw clams and reserved clam
cooking liquid to the pan (while adding the reserved clam liquid, check for sand and
grit in the bottom of the measuring cup, you may lose the last couple of tablespoons
of juice but that is better than sand or grit in your pasta) Cover and cook until the
clams open

While the clams are cooking, drop the linguine into the salted boiling water and cook
for 7 minutes (the pasta will be under-cooked, by design)

Remove the cooked clams in their shells from the pan to a bowl and cover with foil

Add the butter and cooked clams that have been removed from their shells back to
the pan. Bring the liquid to a boil and toss in the cooked pasta and the parsley and
oregano. Cook the pasta together with the sauce until the sauce clings to the pasta

Turn off the heat and toss in the grated Parmigiano Reggiano, if using, and finish with
a drizzle of Extra virgin olive oil. Toss (or stir) vigorously to combine

Divide the pasta into serving dishes and garnish with the clams that are still in their
shells

Serve Linguine with white wine clam sauce hot