1. 20oz canned clams is equal to 2-10oz cans of chopped clams with juice. 2. Cook linguine as instructed. Drain. 3. Meanwhile melt butter in skillet. Add garlic, shallot and red pepper flakes. Sautee for 4 minutes until vegetables are cooked. 4. Add flour, oregano and parsley to mixture and stir until incorporated. Keep stirring for at least 1 minute. 5. Add clams with juice and wine. Stir constantly for 8minutes or until thickened. 6. Remove from heat. 7. Stir in cream and cook over low heat until well heated about 2 minutes. 8. Pour sauce over pasta and toss. Sprinkle with cheese. ---------------------------------------------------------------------------
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