Linguine With Garlicky Clam Sauce

Photo: flickr user WordRidden

Ingredients

12 ounces Linguine pasta, cook

3 tablespoons Butter

5 tablespoons Olive oil

6 lrg Garlic cloves, mince

3 can Whole baby clams, drain, save juice, 10z eac

cup Dry white wine

1 lrg Carrot, coarse chop

2 tablespoons Fresh oregano, mince, or

1 1/2 teaspoons Dried, crumble

1/2 cup Fresh italian parsley, mince

Salt and pepper

Preparation

Meanwhile, melt butter with oil in heavy large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1 1/3 cups, about 12 minutes. Stir in clams and all but 1 tablespoon parsley. Simmer until just heated through, about 1 minute.

Season with salt and pepper. Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter.

Garnish with reserved parsley and serve immediately.