Ingredients

1/4 cup extra virgin olive oil

3 cloves garlic, sliced thin

Pinch of crushed red pepper

1 cup dry white wine

1 cup bottled clam stock

1½ pounds littleneck clams, scrubbed

2 tablespoons cold, unsalted butter

Salt and freshly ground black pepper

1 pound linguine, cooked to al dente

1/4 cup chopped flat leaf parsley

1 tablespoon chopped oregano

1 loaf crusty bread, sliced

Preparation

  1. Heat oil in a medium stockpot over high heat. Add garlic and cook for a minute.
  2. Add crushed red pepper and cook for a few seconds.
  3. Add white wine and clam stock and cook until the mixture reduces by half, about 3 minutes.
  4. Add the clams, cover the pot and cook until the clams open. Discard any that do not.
  5. Remove the clams with a slotted spoon to a bowl.
  6. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper.
  7. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta. Plate in large shallow bowls and serve with lots of sliced bread.