adapted from NYT Cooking
1 lb linguine or other pasta
1/4 C olive oil
5 garlic cloves, chopped
1/2 – 1 t red pepper flakes1/2 t dried or 2-3 t chopped fresh oregano
1/2 C dry white wine
3 (6.5 oz) cans whole or chopped baby clams, course ground in food processor
lemon zest from 1-2 lemons
1/2 C chopped parsley
lemon wedges fro serving (optional)
Boil pasta, as directed.
Reserve 1/2 C pasta water
To make sauce:
Heat oil in a deep 12″ skillet, over medium.
Add garlic, pepper flakes, and oregano and cook till garlic is golden.
Add wine and simmer till reduced by half.
Add the clams and their juices and cook until just warmed through.
Taste and season with salt and pepper as needed.
Add the cooked pasta to the skillet, along with lemon zest and parsley.
Toss till combined.
If needed, add some or all of the reserved pasta water and toss. I have not needed to.