Linguini And Clams In A White Sauce

• 1/4 cup olive oil
• 4 Tbls butter
• 5-6 cloves garlic minced
• 2 lbs fresh small clams
• 1 cup fresh Italian parsley, chopped
• 1 1/2 tsp fresh oregano
• 1 Tbs fresh basil, chopped
• 1/2 teaspoon crushed red pepper
• Fresh ground pepper, to taste
• l bottle clam juice
• 1 ladle of pasta water (if needed)
• 1 lb linguini

1. Place clams in salted water approximately 1/2 hour before preparing sauce. Scrub well with brush, rinse and place in fresh water.
2. Boil water for pasta and cook according to directions.
3. Briefly saute the garlic in butter and olive oil until clear, then add the clam juice, parsley, oregano, basil, red pepper, and ground pepper. Simmer for 5 minutes, increase heat then add the clams, cover and simmer until clams have all opened, approximately 5-7 minutes. Throw out clams that have not opened.
4. Drain pasta, reserving 1 ladle of pasta water. Add the reserved water to pasta bowl, add the pasta and top with clams and sauce. Add fresh grated Parmesan if you like.

olive oil, butter, garlic, clams, fresh italian parsley, oregano, fresh basil, red pepper, ground pepper, clam juice, ladle of pasta water, linguini

Taken from www.epicurious.com/recipes/member/views/linguini-and-clams-in-a-white-sauce-1208628 (may not work)