Name: Linguine with White Clam Sauce
Cook time: 25 min
Total time: 35 min
Yield: Makes 4 main-dish to 8 first-course servings
Ingredients: 1/3 cup extra-virgin olive oil; 1 medium onion, chopped; 6 garlic cloves, finely chopped; 3/4 teaspoon dried hot red pepper flakes; 1/4 teaspoon dried oregano; 1/3 cup dry white wine; 1/3 cup bottled clam juice; 1 lb linguine; 2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well; 2 tablespoons cold unsalted butter, cut into small pieces; 1/3 cup chopped fresh flat-leaf parsley; Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes

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Linguine with White Clam Sauce

Food Editor: Gina Marie Miraglia Eriquez
Father: Alexander J. Miraglia, Howard Beach, NY
No matter what Italian restaurant we visit, my dad can't seem to resist ordering linguine with clams. Although they're not technically clams, cockles work best in this dish, since they're very small and have tender, sweet flesh. You can identify them by their tiny size (about 1/2 to 1 inch across) and green-tinged shells.

Cooks' note:

•You can substitute bottled baby clams in the shell for the cockles. They're available at some Italian markets and by mail order from D. Coluccio & Sons (718-436-6700). Stir clams into sauce and cook until just heated through.

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