Ron’s Favorite Linguine with White Clam Sauce

Ingredients

• 1 (16 ounce) package linguine pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1 pinch red pepper flakes
• 1 cup dry white wine
• 1 (6.5 ounce) can baby clams, drained with juices reserved
• 1 tablespoon cold unsalted butter
• Salt and ground black pepper to taste
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon chopped oregano

Directions

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

Heat oil in a stockpot over high heat. Saute garlic in hot oil until fragrant, about 1 minute.

Stir red pepper flakes with the garlic; add white wine and reserved clam juice. Cook the mixture until the liquid reduces in volume by half, about 3 minutes.

Drop butter into the liquid and cook until melted, 2 to 3 minutes; season with salt and pepper. Add clams to the pot; cook until he clams are heated through, 1 to 2 minutes. Stir linguine with the clam mixture to coat; season with parsley and oregano.