Linguine With White Clam Sauce (Linguine Alle Vongole In Bianco)

• 6 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 2 shallots, finely chopped (or 1/2 small onion, finely chopped) (optional)
• 6 fresh garlic cloves, very thinly sliced and smashed
• 1/2 teaspoon dried oregano
• 1/4 cup freshly chopped Italian parsley (flat-leaf parsley)
• 1/2 teaspoon dried red pepper flakes (or, to taste)
• 1 cup dry white wine
• 1/2 lemon, juice of
• 3 cups chopped fresh clams, or
• 32 littleneck clams, smallest you can find, scrubbed and rinsed
• 1 lb dried linguine, cooked al dente according to package instructions

1. Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
2. Pour in wine and lemon juice and cook off for a few minutes. .
3. Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
4. Serve over cooked linguine.

extra virgin olive oil, butter, shallots, garlic, oregano, italian parsley, red pepper, white wine, lemon, fresh clams, littleneck clams, linguine

Taken from www.food.com/recipe/linguine-with-white-clam-sauce-linguine-alle-vongole-in-bianco-462090 (may not work)