Ingredients
12oz linguine pasta
2T butter
5T olive oil
6 large garlic cloves, minced
3-10oz cans whole baby clams, drained, all juices reserved
1/3c dry white wine
1 large carrot, coarsely chopped
2T minced fresh oregano or 11/2t dried, crumbled
1/2c minced fresh Italian parsley
salt and pepper
Preparation
Cook linguine pasta in large pot of rapidly boiling, salted water until just tender, but still firm to bite. Meanwhile, melt butter with oil in heavy large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add juices reserved from clams, wine, carrot, and oregano. Increase heat to high and boil until reduced to 11/2 c, about 12 minutes. Stir in clams and all but 1T parsely. Simmer until just heated through, about 1 minute. Season with salt and pepper. Drain linguine well, add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter. Garnish with reserved 1T fresh parsley and serve immediatley.
