Linguine with Fresh Clams

• 2 Tablespoons Olive Oil
• 1 Tablespoon Minced Garlic
• 1/2 whole Yellow Onion, Sliced
• 13 cups Dry White Wine
• 1 cup Chicken Stock
• 2 Tablespoons Fresh Lemon Juice
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Crushed Red Pepper Flakes
• 1/4 cups Fresh Parsley, Chopped
• 2 teaspoons Salt
• 2 teaspoons Black Pepper
• 1/2 pounds Fresh Clam Meat, Chopped
• 12 whole Littleneck Clams, Scrubbed
• 1/2 pounds Linguine Cooked Al Dente
• Freshly Grated Cheese And Parsley, For Garnish

1. Heat the olive oil in a medium skillet over high heat.
2. Add the garlic and onion, cook until translucent, approximately 8 minutes.
3. Add the wine, chicken stock, lemon juice, oregano, crushed red pepper flakes, parsley, salt and pepper.
4. Bring to a boil, turn down the heat and add the chopped clams.
5. Simmer for about 5 minutes.
6. Next, add the whole clams, cover and steam for approximately 8 minutes or until the clams open.
7. Transfer to a bowl and discard any clams that do not open.
8. Finally, toss the linguine with the sauce right in the pan.
9. Serve in bowls and top with the whole clams.
10. Garnish with freshly grated cheese and parsley.

olive oil, garlic, yellow onion, white wine, chicken, lemon juice, oregano, red pepper, fresh parsley, salt, black pepper, littleneck clams, linguine, parsley

Taken from tastykitchen.com/recipes/main-courses/linguine-with-fresh-clams/ (may not work)