Clam Linguine

Name: Clam Linguine
Ingredients: 1 tablespoon extra virgin olive oil; 4 cloves garlic, finely chopped; 12 fluid ounces canned baby clams, include liquid; 1/8 teaspoon cayenne pepper; 1/4 teaspoon dried oregano; 1 tablespoon lemon juice, freshly squeezed; 3 tablespoons finely chopped fresh parsley; 8 ounces linguine, dry; 4 tablespoons grated parmigiano-reggiano cheese

9 ingredients

9 steps

Ingredients

1 tablespoon extra virgin olive oil
4 cloves garlic, finely chopped
12 fluid ounces canned baby clams, include liquid
1/8 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1 tablespoon lemon juice, freshly squeezed
3 tablespoons finely chopped fresh parsley
8 ounces linguine, dry
4 tablespoons grated parmigiano-reggiano cheese

Directions

1

In a large frying pan over medium heat, heat olive oil.
2

Add chopped garlic and saute gently until just golden, about 1 to 2 minutes: DO NOT BROWN.
3

Add clams including liquid, cayenne, oregano and lemon juice and simmer for 2 to 3 minutes.
4

Add chopped parsley and continue to simmer for 1 minute longer.
5

Cook linguine according to package directions.
6

Drain and transfer cooked linguine to a large serving bowl.
7

Pour prepared sauce over pasta and toss to coat.
8

Sprinkle with grated parmesan cheese and toss lightly.
9

Serve immediately.