Linguine With White Clam Sauce

• 2 (6 1/2 oz.) cans chopped clams
• 1 Tbsp. olive oil
• 1/2 c. chopped shallots or onion
• 1 large garlic clove, minced
• 1/2 tsp. dried oregano
• 1/4 tsp. dried red pepper
• 2 tsp. flour
• 1/2 c. dry white wine
• 1/2 c. chopped parsley
• 1/3 c. Parmesan cheese
• 1 tsp. butter
• 1/2 lb. linguine

1. Drain clams and reserve juice.
2. Boil linguine in salted water. Spoon olive oil over moderate heat in saucepan.
3. Add shallots and saute 3 minutes.
4. Stir in garlic, oregano and hot pepper.
5. Cook 30 seconds.
6. Stir in flour for 10 seconds.
7. Pour in wine and 2/3 cup of clam juice.
8. Bring to boil and simmer 5 minutes.
9. Add clams with 1/4 cup of parsley and Parmesan.
10. Stir in butter and remove from heat.
11. Toss pasta with sauce.

clams, olive oil, shallots, garlic, oregano, red pepper, flour, white wine, parsley, parmesan cheese, butter, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=678037 (may not work)