Pasta With Clams and Jalapeno

• 2 tablespoons extra-virgin olive oil
• 1 small jalapeno, seeded, diced fine
• 1 large clove garlic, diced fine
• 1 teaspoon dried oregano or 1 tablespoon coarsely chopped fresh oregano, or both
• 2 pounds Manila clams, scrubbed and rinsed
• 1 pound linguine or spaghettini
• Salt and freshly ground white pepper to taste
• 1 tablespoon coarsely chopped Italian parsley

1. Boil salted water for the pasta.
2. Meanwhile, combine the oil, jalapeno and garlic in a deep skillet over low heat and cook until fragrant.
3. The aroma will tell you when the infusion is complete.
4. If using dried oregano, add it now.
5. (Add fresh at the last minute.)
6. Increase the heat a bit, add clams and cover.
7. Cook about 5 minutes, until all the clams have opened.
8. (Move them around to make sure they're evenly heated.)
9. The clam liquid should prevent the garlic and jalapeno from burning, but keep a careful eye.
10. Remove pan from the heat, discard any unopened clams, cover and set over low heat.
11. Cook the pasta until al dente.
12. Drain and add the pasta to the clam mixture, tossing gently to coat it with the sauce and distribute the clams evenly.
13. Season very sparingly with salt, if needed, and freshly ground white pepper.
14. Sprinkle with fresh oregano and parsley and serve immediately.

extravirgin olive oil, jalapeno, clove garlic, oregano, manila clams, linguine, salt, italian parsley

Taken from cooking.nytimes.com/recipes/8084 (may not work)