Ingredients
3 tablespoons olive oil
5–6 large cloves of garlic, minced
15 ounces canned chopped clams, drained reserving clam juice
1/4 cup dry white wine
1/2 cup grated Parmesano Reggiano
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh flat leaf parsley, finely chopped
1 tablespoon, fresh oregano, finely chopped
1 pound linguine, cooked a minute or two before al dente
Instructions
Heat the oil in a large sauté pan over medium heat and add garlic and clams when oil is shimmering. Sauté for 2 minutes until garlic is golden. Add clam juice, wine, grated parmesano reggiano, salt and pepper and bring to a simmer then reduce heat to medium low and simmer uncovered until thickened. Drain linguine, reserving the cooking liquid, and add to pan stirring to coat every strand with sauce. Add 1/4 – 1/2 cup of the pasta water to the pan along with the fresh herbs and continue stirring until completely mixed. Transfer to a warm bowl and serve immediately with additional grated cheese on the side.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Sautéing
- Cuisine: Italian
