Linguine with White Clam Sauce

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Serves: 4

INGREDIENTS

1 pound, fresh clams
1/2 stick, butter
1 cup, il Fustino Tuscan Blend EVOO
1/2 onion – finely chopped
4 cloves, garlic – finely chopped
5 anchovy fillets
1 1/2 cups, dry white wine
1 cup, chicken stock
1 teaspoon, red pepper flakes
1 teaspoon, dried oregano – crush in the palm of your hand before adding
1 tablespoon, flat italian parsley – chopped fine
1 teaspoon, ground black pepper
1/2 cup, parmesan cheese – grated
1/2 cup, parmesan cheese – grated
1 pound, linguine – prepared while making clam sauce

METHOD

  1. Melt butter in pan then add olive oil. When foaming subsides, add onion, garlic and anchovies. Mash anchovies with a fork.
  2. Cook until garlic gets golden brown (be careful not to burn the garlic.)
  3. Add wine and cook down (2 to 3 minutest) add chicken broth, clam juice and seasonings (Parsley, Oregano, Black and Red Pepper). Cook on low for 20 minutes.
  4. Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in half the cheese.
  5. Sprinkle with remaining cheese and additional chopped parsley.
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