| |
| |
| 2 Tbs |
|
olive oil |
|
| 3 |
|
cloves garlic, pressed |
|
| 1 |
|
large pinch dried red pepper flakes |
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| 10 oz |
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minced canned clams, juice reserved |
|
| 1/2 cup |
|
dry white wine |
|
| 1/4 cup |
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fresh parsley, minced |
|
| 1/2 tsp |
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dried oregano |
|
| 8 oz |
|
linguine, cooked and drained |
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|
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| |
| 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. |
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| |
| Servings: 3 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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