| Extra Virgin Olive Oil | 2 tbsp. | |
| Onion | 1, minced | |
| Garlic | 6 cloves, minced | |
| Oregano (dried) | 1 tbsp. | |
| Red Pepper Flakes (dried) | 1 teaspoon | |
| Tomatoes (diced) | 3 14.5 ounce cans | |
| Clam Juice | 2 cups | |
| White Wine (dry) | 1 1/2 cups | |
| Small Manila Clams | 4 pounds, scrubbed | |
| Parsley | 1/4 cup, chopped | |
| Butter (unsalted) | 2 tbsp. | |
| Linguine | 1 1/2 pounds |
Heat olive oil in a large pot over medium heat.
Bring another large pot of salted water to a boil for cooking the pasta.
Add garlic, onion, oregano and red pepper flakes to olive oil.
Cook until onion is tender, about 10 minutes.
Add tomatoes (with juice), clam juice, and wine, then bring to a boil over high heat.
Decrease heat to medium, simmer uncovered until liquid reduces by 1/3, about 30 minutes.
Add the clams, cover, simmer over medium heat, stirring occasionally until clams begin to open (disregard any that don’t open), about 10 minutes.
Remove pot from heat. Transfer clams to a large bowl, cover to keep warm.
Stir parsley and butter into pot.
When the salted water is boiling, add the linguine and cook until tender, about 10 minutes.
Drain. Then add linguine to sauce and toss.
Season with salt and pepper. Top with clams.
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