PREP | 10 min TOTAL TIME | 25 min SERVINGS | 2-4
1/2 lb pasta, cooked al dente
3 tbsp olive oil
1 shallot, minced
5 garlic cloves, minced
1/2 tsp dried red pepper, crushed
2 tsp dried oregano
1 cup white wine
1/2 cup fresh lemon juice
1/2 cup Traina Sun Dried Tomatoes , julienne-cut (refreshed, then drained)
1 tbsp butter
2 cans minced clams, drained (reserve juice)
1/2 cup parsley, minced
salt & freshly ground pepper
Add olive oil to a large skillet over medium-high flame. When oil is heated, add shallot and saute 5 minutes until shallot is translucent and beginning to brown on edges. Add garlic, red pepper and oregano. Cook an additional 3 minutes before adding the white wine.
Stir, scaping up bits of onion, garlic and herbs. Reduce wine by half before adding lemon juice and sun dried tomatoes. Over low heat, stir in the cold butter and add minced clams. Add some reserved clam juice if desired. Heat until clams are warmed through, 3-5 minutes.
Add with lingini and parsley, salt and pepper.