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a bowl of food


Serves 4-6.  Cook time 30 minutes


1 pound linguine, or spaghettini
6 tablespoons extra virgin olive oil
6 garlic cloves, sliced thin
2 teaspoons chopped fresh oregano
3/4 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 pounds Little Neck clams, scrubbed and purged in water
1 cup dry white wine
1/2 cup clam juice
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped fresh parsley leaves
1/2 cup finely grated Parmesan
Lemon wedges, for serving (optional)



  • Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserve 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.
  • In a large sauté pan or medium pot, heat the oil over medium heat. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes. Discard any unopened clams. Add the lemon juice, stir well, and simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley and toss to coat. Divide among serving bowls and top each portion with grated Parmesan cheese.