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Categories:
olive oil garlic yellow onion white wine chicken lemon juice oregano red pepper fresh parsley salt black pepper littleneck clams linguine parsley
Viewed: 56 - Published at: 10 years agoIngredients
- 2 Tablespoons Olive Oil
- 1 Tablespoon Minced Garlic
- 1/2 whole Yellow Onion, Sliced
- 13 cups Dry White Wine
- 1 cup Chicken Stock
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Crushed Red Pepper Flakes
- 1/4 cups Fresh Parsley, Chopped
- 2 teaspoons Salt
- 2 teaspoons Black Pepper
- 1/2 pounds Fresh Clam Meat, Chopped
- 12 whole Littleneck Clams, Scrubbed
- 1/2 pounds Linguine Cooked Al Dente
- Freshly Grated Cheese And Parsley, For Garnish
Method
- Heat the olive oil in a medium skillet over high heat.
- Add the garlic and onion, cook until translucent, approximately 8 minutes.
- Add the wine, chicken stock, lemon juice, oregano, crushed red pepper flakes, parsley, salt and pepper.
- Bring to a boil, turn down the heat and add the chopped clams.
- Simmer for about 5 minutes.
- Next, add the whole clams, cover and steam for approximately 8 minutes or until the clams open.
- Transfer to a bowl and discard any clams that do not open.
- Finally, toss the linguine with the sauce right in the pan.
- Serve in bowls and top with the whole clams.
- Garnish with freshly grated cheese and parsley.
