Clam Linguine - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
4 cloves garlic, finely chopped
12 fluid ounces canned baby clams, include liquid
1/8 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1 tablespoon lemon juice, freshly squeezed
3 tablespoons finely chopped fresh parsley
8 ounces linguine, dry
4 tablespoons grated parmigiano-reggiano cheese

Preparation

In a large frying pan over medium heat, heat olive oil.
Add chopped garlic and saute gently until just golden, about 1 to 2 minutes: DO NOT BROWN.
Add clams including liquid, cayenne, oregano and lemon juice and simmer for 2 to 3 minutes.
Add chopped parsley and continue to simmer for 1 minute longer.
Cook linguine according to package directions.
Drain and transfer cooked linguine to a large serving bowl.
Pour prepared sauce over pasta and toss to coat.
Sprinkle with grated parmesan cheese and toss lightly.
Serve immediately.