Linguine With White Clam Sauce (Linguine Alle Vongole In Bianco) - cooking recipe

Ingredients

6 tablespoons extra virgin olive oil
3 tablespoons butter
2 shallots, finely chopped (or 1/2 small onion, finely chopped) (optional)
6 fresh garlic cloves, very thinly sliced and smashed
1/2 teaspoon dried oregano
1/4 cup freshly chopped Italian parsley (flat-leaf parsley)
1/2 teaspoon dried red pepper flakes (or, to taste)
1 cup dry white wine
1/2 lemon, juice of
3 cups chopped fresh clams, or
32 littleneck clams, smallest you can find, scrubbed and rinsed
1 lb dried linguine, cooked al dente according to package instructions

Preparation

Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
Pour in wine and lemon juice and cook off for a few minutes. .
Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
Serve over cooked linguine.