Linguine With Clam Sauce

Ingredients

• Kosher salt
• 1 pound Linguine or other long pasta, such as linguine fini or spaghetti
• 1/4 cup Extra-virgin olive oil, plus more for serving (optional)
• 5 cloves Garlic, thinly sliced
• 1/2 to 1 teaspoon Red-pepper flakes
• 1/2 teaspoon Dried oregano
• 1/2 cup Dry vermouth or dry white wine
• 2 10-ounce cans Whole baby clams with their juices
• Black pepper
• 2 tablespoons Unsalted butter
• 2 teaspoons Lemon zest (from 1 to 2 lemons)
• 1/2 cup Chopped Italian parsley
• Lemon wedges, for serving (optional)

Preparation

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until 2 minutes shy of the package's al dente timing. Save 1/2 cup of cooking water before draining.

2. 2

   Meanwhile, heat the olive oil in a deep 12-inch skillet over medium heat. Cook the garlic, red-pepper flakes and oregano for 1 to 2 minutes, until the garlic turns light gold.

3. 3

   Pour in the vermouth and simmer for 3 to 4 minutes, until reduced by half. Add the clams and their juices and heat gently for 1 to 2 minutes, just until warm. Taste before adding salt and pepper.

4. 4

   Add the drained pasta, butter and lemon zest to the skillet. Toss until the butter melts and the sauce coats the pasta, adding 1/4 cup of reserved cooking water if needed. Mix in half the parsley.

5. 5

   Top with the remaining parsley and an optional drizzle of olive oil. Offer lemon wedges alongside if desired.