3 lbs. Manila clams, cleaned
2 Tbl. butter
2 Tbl. olive oil
4 cloves garlic, minced
pinch of red pepper flakes
1/4 cup chopped fresh parsley
1 Tbl. dried oregano
1 1/2 cups white wine
1 cup chicken broth
1 lb. linguine pasta, cooked “al dente”, drained
Keep clams in cool water until ready to cook.
In large stockpot, heat butter and oil.
Saute garlic and pepper flakes for 1 min. Add parsley, oregano, wine and clams. Cover pot; cook on medium high heat until all clams open, about 5-8 min. Discard any unopened clams.
Place pasta in large serving platter. Top with clam sauce and serve with additional chopped parsley on top. Serves 4.