Linguini Alle Vongole (Linguini With White Clam Sauce)

• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 small onion, finely diced (about 1/2 to 3/4 c.)
• 4 large garlic cloves, minced
• 1 pinch chili flakes (use more if you like it spicier)
• 1 tablespoon fresh lemon juice
• 12 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon parsley
• 2 -5 tablespoons all-purpose flour
• 12 cup dry white wine
• 2 (15 ounce) cans minced clams with juice
• 1 lb linguine
• parmesan cheese

1. In a large pot, bring salted water to boil.
2. Melt butter and olive oil together in large flat-bottomed saute' pan.
3. Add onion, garlic,pepper flakes,oregano, basil, and parsley (if using dried herbs).
4. If using fresh herbs, add them when you add the clams.
5. Over low heat, cover pan and let mixture simmer until onions and garlic are tender.
6. Do not let onions and garlic brown!
7. Drain clams and set aside.
8. Whisk in the 2 tablespoons of flour slowly, then whisk in the clam juice, lemon juice, and white wine.
9. Turn heat to medium-low and simmer sauce for about 8 minutes, stirring often.
10. ( At this point you may want to add more flour to the sauce, depending on how thick you want the final product to be.
11. ).
12. Cook linguini per package directions.
13. When done, drain.
14. Add clams to sauce (and fresh herbs if using them) and heat until the sauce returns to a simmer.
15. Place portions of liguini into pasta bowls, top with clam sauce, top with Parmesan cheese, if desired and serve.
16. A good crusty bread (garlic if you like) is a must for this to get every morsel of clam and sauce from the bowl!
17. A side salad and chilled white wine are perfect to serve with this dish- enjoy!

olive oil, unsalted butter, onion, garlic, chili flakes, lemon juice, oregano, basil, parsley, flour, white wine, with juice, linguine, parmesan cheese

Taken from www.food.com/recipe/linguini-alle-vongole-linguini-with-white-clam-sauce-333150 (may not work)