Ingredients
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12 ounces linguine
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1 tablespoon olive oil
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1 cup onion, finely diced
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4 garlic cloves, chopped
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1 (10 ounce) can baby clams, with liquid
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1/2 cup white wine
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1/2 tablespoon white wine vinegar
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1 teaspoon dried oregano
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1/4 teaspoon nutmeg
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1/4 cup fresh parsley, chopped
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salt and pepper, to taste
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fresh parmesan cheese, grated (to garnish)
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fresh parsley, chopped (to garnish)
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1/4 cup red pesto sauce
Instructions
- Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse.
- Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and sauté for 5 minutes or until translucent. Do not brown them.
- Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste.
- Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!