Linguine With Red Pesto Clam Sauce - cooking recipe

Ingredients

12 ounces linguine
1 tablespoon olive oil
1 cup onion, finely diced
4 garlic cloves, chopped
1 (10 ounce) can baby clams, with liquid
1/2 cup white wine
1/2 tablespoon white wine vinegar
1/4 cup red pesto sauce
1 teaspoon dried oregano
1/4 teaspoon nutmeg
1/4 cup fresh parsley, chopped
salt and pepper, to taste
fresh parmesan cheese, grated (to garnish)
fresh parsley, chopped (to garnish)

Preparation

Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse.
Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and saute for 5 minutes or until translucent. Do not brown them.
Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste.
Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!