A delightful twist on the classic linguine with clam sauce, featuring a rich garlic butter base and a hint of lemon.
Cook the linguine in a large pot of salted boiling water until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a sauté pan, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the garlic, onion, and red pepper flakes to the pan and sauté until fragrant and the onion is translucent.
Stir constantly to prevent the garlic from burning.
Stir in the oregano and basil, cooking for another minute.
Adding the herbs at this stage enhances their aroma.
Add the clams, their juice, and the white wine to the pan. Simmer for 5 minutes.
Ensure the clams are fully cooked and open before proceeding.
Stir in the parsley and remove the pan from heat.
Fresh parsley adds a burst of color and flavor.
Combine the clam sauce with the drained linguine, tossing gently to coat.
Add reserved pasta water if the sauce seems too thick.
Serve the pasta topped with grated parmesan cheese and a squeeze of fresh lemon juice.
Serve immediately for the best flavor and texture.
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