Special White Clam Sauce - cooking recipe

Ingredients

1 (14 ounce) can of chopped clams
3 tablespoons extra virgin olive oil
1/3 cup finely chopped shallot
2 cloves garlic, minced
1/2 teaspoon dried oregano, crumbled
1/4 - 1/2 teaspoon dried red pepper flakes
1/2 cup dry white wine
1/4 cup finely chopped italian flat leaf parsley, plus more,for serving
1/4 cup coarsely grated parmesan cheese, plus more,for serving
1 1/2 tablespoons butter

Preparation

Reserve clam juice and strain it through a fine sieve.
In a medium sauce pan, combine 2 tablespoons of the olive oil and the shallots.
Place over moderate heat and saute, stirring frequently, until the shallots are translucent, about 5 minutes.
Stir in the garlic, oregano, and 1/4 teaspoon of the red pepper flakes and saute for 2 minutes.
Pour in the wine and bring to a boil over moderate heat.
Cook until reduced by half, 3 to 5 minutes.
Add the reserved clam juice and boil over moderate heat until reduced by about one-third, 3 to 5 minutes.
Taste and add 1/4 teaspoon more red pepper flakes, if you like.
Reduce the heat to low, stir in the clams, and cook for 2 minutes.
Remove the sauce from the heat and stir in 1/4 cup of the parsley and 1/4 cup of the grated Parmesan.
Stir in the butter until it melts.
Pour sauce over cooked linguine and toss.
Sprinkle with additional parsley and Parmesan cheese and serve right away.