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LINGUINE - Linguine With White Clam Sauce :]>
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| Gourmet | June 2005 Yield: Makes 4 main-dish to 8 first-course servings | |
| 1/3 cup | extra-virgin olive oil |
| 1 medium | onion, chopped |
| 6 | garlic cloves, finely chopped |
| 3/4 teaspoon | dried hot red pepper flakes |
| 1/4 teaspoon | dried oregano |
| 1/3 cup | dry white wine |
| 1/3 cup | bottled clam juice |
| 1 lb | linguine |
| 2 lb | 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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