Skill required: Confident beginner
12 ounces linguini, cooked, drained
2 tablespoons butter
4 garlic cloves, minced
2-6 1/2 ounce cans clams, minced, drained, reserve liquid (about 1 1/2 cups)
1 tablespoon oregano (or 1/2 tablespoon dried oregano)
1/4 teaspoon crushed red pepper
1 cup reserved clam juice
3/4 - 1 cup heavy cream
1/2 cup Parmesan cheese, freshly grated
1. Cook the linguini in salted boiling water until done. Drain, set aside.
2. In large non-stick skillet, heat 2 tablespoons butter over medium heat.
3. Add clams and garlic; sauté for 2 minutes.
4. Add oregano, crushed red pepper and clam juice to skillet and cook 3 minutes or until liquids start to reduce.
5. Add cream to enrich and reduce slightly so that the sauce has a nice coating consistency but isn’t too thick.
6. Add pasta and Parmesan cheese to skillet and toss.
Yield: 2 servings
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