Linguine with Garlicky White Clam Sauce

Ingredients

• 1 (16 ounce) package linguine pasta
• 1/3 cup extra-virgin olive oil
• 2 anchovy fillets
• 6 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/2 cup chopped fresh parsley
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 2 (10 ounce) cans whole baby clams, drained and juice reserved
• 1/3 cup white wine

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 olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.

Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.