Clams and Linguine

Ingredients

• 3/4 Cup Extra-Virgin Olive Oil
• 10 Large Garlic Cloves (Crushed)
• 2 Pounds Littleneck Clams (Cleaned & De-Bearded)
• 1 Cup White Wine
• 4 Quarts Water
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 Pound Fresh Linguine (Cooked Al Dente)
• 2 Tablespoons Butter
• 1 Small Bunch Fresh Parsley (Minced)
• 2 Tablespoons Dried Oregano
• 1 1/2 Cups Grated Parmigiano-Reggiano
• 1 1/2 Tablespoons Kosher Salt

Directions

1. In a large Dutch oven over medium-high heat, heat 1/4 cup of oil and saute 5 garlic cloves until golden brown & aromatic, about 5 minutes. Remove the garlic, and stir in 3/4 of the clams, wine, and water. Cover and cook until clams open, about 10 minutes. Set the clams aside.
2. Continue to heat the cooking liquid for about 10 minutes, set aside. Meanwhile, pick the clam meat from the shells, and transfer the cooking liquid to a medium bowl and set aside.
3. In the same saucepan over medium heat, heat 1/4 cup oil and saute remaining garlic and pepper flakes until the garlic is golden brown & fragrant for about 5 minutes. Discard. Add remaining clams and reserved cooking liquid, steam clams until they open about 5 mintues. Set aside.
4. In a Dutch oven over medium-high heat, add butter, reserved clam meat. Bring liquid to a boil and stir in the pasta, parsley & oregano. Stir in the steamed clams, tossing to coat pasta with the sauce.
5. Garnish with the grated cheese and a drizzle of oil.