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Pasta Alle Vongole
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INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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1/8 teaspoon red pepper flakes
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1/3 cup dry white wine
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1 dozen littleneck clams, scrubbed
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1/4 teaspoon dried oregano
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1 tablespoon unsalted butter
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Kosher salt and freshly ground black pepper
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Kosher salt and freshly ground black pepper
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4 ounces linguine
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1/2 cup loosely packed fresh flat-leaf parsley, chopped
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