Linguine with White Clam Sauce
2 Tbs    olive oil  
3   cloves garlic, pressed  
1   large pinch dried red pepper flakes  
10 oz    minced canned clams, juice reserved  
1/2 cup    dry white wine  
1/4 cup    fresh parsley, minced  
1/2 tsp    dried oregano  
8 oz    linguine, cooked and drained  
1 In a medium skillet, heat oil and add garlic and red pepper flakes. Cook over medium heat, stirring constantly, until garlic is golden brown.
2 Add reserved clam juice and wine, increase heat to high, and cook until liquid is reduced to desired volume, about 5 minutes.
3 Add clams, parsley and oregano, and remove from heat. Serve over cooked liguine.
Servings: 3
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