Linguine with Manila Clams
10 oz. Cucina Fresca Linguine
2 Tbsp. olive oil
4 Tbsp. chopped fresh Italian parsley
1 tsp. chopped fresh oregano or 1/2 teaspoon dried
3 dozen Manila clams, soaked in ice water for about 1 hour*
1/3 cup dry white wine
1 Tbsp. chopped garlic
Pinch thyme
Crushed red bell pepper to taste
Combine clams, wine, garlic, crushed red pepper and thyme in large saute pan or pot. Cover and boil until clams open; about 8 minutes (discard any that do not open). Taste the broth and adjust seasoning with salt and black pepper as needed.
Cook linguine in large pot of boiling salted water until just tender but still firm. Strain. Place in large bowl. Mix in oil, 2 tablespoons parsley and oregano.
Top linguine with clams and broth. Garnish with remaining chopped parsley.
