Pasta alle vongole

Ingredients:

• 110 g of linguine pasta
• 12 small clams, wash them with a brush
• 2 tbsp. l. olive oil
• 1 clove garlic, minced
• 1/8 tsp red pepper flakes
• 1/3 cup dry white wine
• 1/4 teaspoon dried oregano
• 1 tbsp. butter
• 0.5 cup fresh parsley, chopped
• Special equipment: a frying pan with a tight-fitting lid

Preparation:

1. In a large skillet with a tight-fitting lid, heat the olive oil over medium-low heat. Add the garlic and pepper and cook until fragrant. Do not allow the garlic to brown. Add the white wine and clams, increase the heat to high, and cover. Cook, stirring occasionally, until all the clams have opened, about 8 minutes.
2. Once the clams open, transfer them to a large bowl. Reduce the heat to medium, add the oregano, and stir in the butter. Season with salt and pepper.
3. Meanwhile, bring a saucepan of salted water to a boil. Cook the linguine according to package directions. Using tongs, transfer the pasta to the pan with the clam juice and toss to coat evenly. Turn off the heat and add the clams and any juices from the bowl to the pan.
4. Toss with tongs to coat everything with the sauce. Sprinkle with parsley. Serve immediately.