Recipes

Cook linguine according to package directions until al dente. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes. Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.1 box linguine 1 tablespoon olive oil 1/2 cup chopped shallots 2 to 3 cloves garlic, minced 2 (10-ounce) cans whole baby clams, drained 1 teaspoon dried oregano 8 ounces bottled clam juice 1/2 cup reduced-sodium chicken broth 1/2 cup vermouth or dry white wine Salt and pepper 1/4 cup chopped fresh parsley leaves 1/4 cup grated Parmesan or Romano