Linguine Vongole (Linguine with fresh Clam Sauce)

• 3 dozen live little neck clams
• 1 lb Linguine pasta
• 1 head fresh garlic
• 3 cup pino grigio white wine
• 1 tsp salt
• 1 tsp butter
• 1 tbsp fresh parsley
• 1/4 tsp crushed red pepper flakes
• 1/2 tbsp dried oregano
• 2 tbsp olive oil

1. Start to cook pasta in boiling salted water until Aldente
2. Rinse & scrub clams in fresh water.
3. Chop & mince whole head of garlic
4. Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering.
5. Add salt & oregano
6. Add clams to pot & cover.
7. Let simmer until clams start to open & then add butter.
8. Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open).
9. Plate and garnish with chopped parsley & crushed red pepper flakes.

live little neck clams, linguine pasta, garlic, pino, salt, butter, parsley, red pepper, oregano, olive oil

Taken from cookpad.com/us/recipes/363318-linguine-vongole-linguine-with-fresh-clam-sauce (may not work)