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Fresh Clam Linguine with Oregano

Source of Recipe


From "Everything Tastes Better with Garlic" by Sara Perry






List of Ingredients



• -- Clams --
  
• 2 lbs. Manila clams in shell
  
• 1/2 cup water
  
• 1/2 cup dry white wine
  
• 1 Tbsp minced garlic
  
• 1 Tbsp lemon juice
  
• 2 sprigs Italian parsley
  
• 1 (5-inch) sprig fresh oregano
  
• Cheesecloth
  
• .
  
• -- Sauce --
  
• 3 Tbsp olive oil
  
• 1-1/2 cups finely sliced yellow onion
  
• 1 Tbsp minced garlic
  
• 1-1/2 tsp minced lemon zest
  
• 2 Tbsp lemon juice
  
• 1/4 cup chopped Italian parsley
  
• 1 Tbsp minced fresh oregano
  
• 1/4 tsp kosher salt
  
• 1/4 tsp ground black pepper
  
• 10 ounces (about 4 cups broken) dried linguine
  
• 1/2 cup pasta cooking water
  
• 1/3 cup freshly grated Parmesan
  






Instructions



1. To prepare clams: Scrub and soak clams; drain. Check each clam to make sure it's alive; discard those that aren't. In a large pan, combine water, wine, garlic, lemon juice, parsley and oregano sprigs. Bring to a boil; add clams and cover. Reduce heat and simmer 5 minutes. Remove clams that have opened and continue cooking 3 to 5 minutes longer or until shells have opened. (At this point, the shells that don't open can be discarded.) Strain broth through a cheesecloth-lined strainer. Remove clams from shells and refrigerate both clams and broth if not using right away.
   
   
2. To prepare sauce: In a 12-inch skillet, heat the olive oil over medium heat. Add the onions and sauté 5 minutes. Reduce heat to medium-low and add garlic. Cook 10 minutes, stirring occasionally, until the onions are golden. Add reserved clam broth, lemon zest and juice, half of the parsley and oregano, and salt and pepper. Simmer 5 minutes. Add clams to sauce and warm through on low heat.
   
   
3. Cook the linguine according to package directions. Reserve 1/2 cup pasta cooking water, then drain pasta. Put both cooking water and pasta into the sauce; stir over low heat about 5 minutes to blend the flavors. Stir in cheese and remaining herbs, tossing until pasta is coated. Serve immediately.
   
   Makes 3 to 4 servings.