Linguine with White Clam Sauce

Methods/Steps

1. Cook the linguine in a large pot of salted boiling water.

2. While the pasta cooks, make the sauce.  Warm the olive oil in a large saucepan or Dutch oven over medium heat.  Add the onion, and sauté until it's translucent, about 5 minutes.  Add the garlic and red pepper flakes and cook until the garlic is just golden, about 2 minutes.

3. Pour in the wine and the diluted Glace de Fruits de Mer Gold® and simmer until the liquid reduces slightly, about 3 minutes.

4. Add the clams, cover the pot, and cook for 5-6 minutes, just until the clams open.  Discard any clams that do not open after 6 minutes.

5. Remove the pot from the heat and stir in the butter, parsley, and oregano.

6. Drain the pasta, transfer it to the pot with the sauce, and toss to combine.  Serve in warmed shallow bowls.