Linguine With White Clam Sauce

• 1/3 cup extra-virgin olive oil
• 1 medium onion, chopped
• 6 garlic cloves, finely chopped
• 3/4 teaspoon dried hot red pepper flakes
• 1/4 teaspoon dried oregano
• 1/3 cup dry white wine
• 1/3 cup bottled clam juice
• 1 lb linguine
• 2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/3 cup chopped fresh flat-leaf parsley
• Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes

1. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
2. Cook pasta in a 6- to 8-quart pot of
3. until al dente, then drain in a colander.
4. While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
5. Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

extravirgin olive oil, onion, garlic, oregano, white wine, clam juice, linguine, cockles, cold unsalted butter, parsley, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/linguine-with-white-clam-sauce-232139 (may not work)