This is my husband's favorite meal, I make it usually once a week. It is probably better known as Linguine With White Clam Sauce. It is quick and easy for a week night.

DEB’S CLAM SPAGHETTI

1 tsp. salt, plus more for seasoning

1/2 pound dried spaghetti or linguine

2-3 tbs. extra-virgin olive oil

3-6 garlic cloves, minced

1/4 cup minced onions

2 six-ounce cans chopped clams, with their juice

1/2 cup dry white wine

1/4 teaspoon hot red-pepper flakes

1/2 tsp. dried oregano

Freshly ground black pepper

2 tablespoons freshly chopped fresh flat-leaf parsley

2 tablespoons cold unsalted butter

1. In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 teaspoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.

2. Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic and onions, and slowly cook, stirring, until soft, about 5 minutes. Add clams with their juice, wine, red-pepper flakes, oregano, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.

3. Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.

Note: Against all tradition, I pile the parmesan cheese on top of mine.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />