Linguine with White Clam Sauce

Ingredients for Linguine with White Clam Sauce

• 80ml extra jungfruolivolja

• 1 medium onion, chopped

• 6 garlic cloves, finely chopped

• 3/4 teaspoons dried hot red pepper flakes

• 1/4 teaspoons dried oregano

• 80 ml torrt vitt vin

• 80ml bottled clam juice

• 450g linguine

• 900g small cockles (up to 1 inch across

• 5 to 6 dozen), scrubbed well

• 2 tablespoons cold unsalted butter, cut into small pieces

• 1/3 cup chopped fresh flat-leaf parsley

• Accompaniments: extra-virgin olive oil for drizzling

• dried hot red pepper flakes

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.

Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.

While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.

Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

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