Linguine with Garlicky Clam Sauce

Servings: 4-6 | Time: 30 minutes

Ingredients:

• 3 Tbsp. unsalted butter

• 3 Tbsp. olive oil

• 1/2 cup finely chopped onion

• 1/2 cup finely chopped celery

• 8 cloves garlic, minced

• 1/4 tsp. dried oregano

• Generous amount of freshly ground pepper + salt to taste

• 1/4 tsp. red pepper flakes

• 1 6.5-ounce can minced clams, drained

• 8 ounces dried linguine

• 1/2 cup reserved pasta water

• 1/2 cup grated Pecorino or Parmesan

• Fresh basil and/or parsley for serving (optional)

Directions:

Bring a large pot of water to a boil. Once it comes to a bowl, add a splash of olive oil, a generous pinch of salt, and pasta. Cook until pasta is al dente, about 8-10 minutes. Drain and reserve 1/2 cup of pasta water.

Meanwhile, in a separate large heavy bottom pot, add olive oil and butter and heat on medium low. Add onions and celery and saute until they begin to soften, about 5 minutes. Add garlic and cook for another 2-3 minutes. Add clams, oregano, salt, pepper, and red pepper flakes. (Note: If you are making this for kids or other spice-adverse picky eaters, you can omit the red pepper flakes from the sauce and add the to individual servings.) Reduce heat to lowest temperature.

Add pasta, reserved pasta water, and pecorino or parmesan to clam sauce. Stir until well-combined and adjust salt and pepper as needed. Enjoy!

Cook’s Note: Sauce can be made ahead and kept in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.