Ingredients

Instructions

  1. 20oz canned clams is equal to 2-10oz cans of chopped clams with juice.
  2. Cook linguine as instructed. Drain.
  3. Meanwhile melt butter in skillet. Add garlic, shallot and red pepper flakes. Sautee for 4 minutes until vegetables are cooked.
  4. Add flour, oregano and parsley to mixture and stir until incorporated. Keep stirring for at least 1 minute.
  5. Add clams with juice and wine. Stir constantly for 8minutes or until thickened.
  6. Remove from heat.
  7. Stir in cream and cook over low heat until well heated about 2 minutes.
  8. Pour sauce over pasta and toss. Sprinkle with cheese.