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Linguine with White Clam Sauce



Prepare linguine according to package directions.
Set aside.
Heat oil in saucepan over medium heat.
Add garlic and leeks, and cook until soft, 3-5 minutes.
Add wine, pepper, and oregano.
Cook over high heat until reduced by half.
Watch it carefully, stir it and make sure it does not burn.
Reduce heat to medium and stir in clams with juice.
Heat through and add pasta.
Cover tightly and cook over LOW heat (DO NOT BOIL) 2-3 minutes so pasta begins to absorb some of the broth.
Serve immediately.