MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linguine w/Clam Sauce
Categories: Pasta, Vegetables, Chilies, Seafood, Citrus
Yield: 5 Servings

Salt
1 lb Linguine or other long
- pasta
1/4 c Extra-virgin olive oil; more
- for serving
5 cl Garlic; thin sliced
1 ts Red-pepper flakes
1/2 ts Dried oregano
1/2 c Dry vermouth or dry white
- wine
20 oz (2 cans) whole baby clams
- w/juices
Black pepper
2 tb Unsalted butter
2 ts Lemon zest
1/2 c Chopped Italian parsley
Lemon wedges; for serving

Bring a large pot of salted water to a boil. Add the

pasta and cook according to package instructions until 2
minutes short of al dente (it will finish cooking in the
sauce). Reserve 1/2 cup pasta water, then drain pasta.

While the pasta cooks, make your sauce: Heat the oil in
a deep-sided 12" skillet over medium. Add the garlic,
red-pepper flakes and oregano and cook until the garlic
is pale golden, 1 to 2 minutes. Add the vermouth and
simmer until reduced by half, 3 to 4 minutes. Stir in
the clams with their juices and cook until just warmed
through, 1 to 2 minutes more. Taste and season with salt
and pepper as needed.

Add the cooked pasta directly to the skillet along with
the butter and lemon zest and toss until the butter has
melted and the pasta is glossy with sauce. If needed,
add 1/4 cup reserved pasta water. Stir in half the
parsley.

Serve pasta topped with a drizzle of olive oil, and the
remaining parsley. Serve lemon wedges alongside.

By Colu Henry

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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