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clams extra-virgin olive oil shallot garlic oregano red pepper white wine parsley Parmesan cheese butter
Viewed: 34 - Published at: 5 years agoIngredients
- 1 (14 ounce) can of chopped clams
- 3 tablespoons extra virgin olive oil
- 1/3 cup finely chopped shallot
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano, crumbled
- 1/4 - 1/2 teaspoon dried red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup finely chopped italian flat leaf parsley, plus more,for serving
- 1/4 cup coarsely grated parmesan cheese, plus more,for serving
- 1 1/2 tablespoons butter
Method
- Reserve clam juice and strain it through a fine sieve.
- In a medium sauce pan, combine 2 tablespoons of the olive oil and the shallots.
- Place over moderate heat and saute, stirring frequently, until the shallots are translucent, about 5 minutes.
- Stir in the garlic, oregano, and 1/4 teaspoon of the red pepper flakes and saute for 2 minutes.
- Pour in the wine and bring to a boil over moderate heat.
- Cook until reduced by half, 3 to 5 minutes.
- Add the reserved clam juice and boil over moderate heat until reduced by about one-third, 3 to 5 minutes.
- Taste and add 1/4 teaspoon more red pepper flakes, if you like.
- Reduce the heat to low, stir in the clams, and cook for 2 minutes.
- Remove the sauce from the heat and stir in 1/4 cup of the parsley and 1/4 cup of the grated Parmesan.
- Stir in the butter until it melts.
- Pour sauce over cooked linguine and toss.
- Sprinkle with additional parsley and Parmesan cheese and serve right away.
