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1
Bring a large pot of water to boil for pasta.
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2
In a large straight-sided skillet, heat 4 tablespoons of the olive oil over medium heat.
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3
Add sliced garlic, and cook until sizzling, about 1 to 2 minutes.
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4
Add anchovies, and stir until the anchovies break up and dissolve into the oil, about 2 minutes.
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5
Add the clams to the skillet, along with the peperoncino and oregano.
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6
Ladle in about 2 cups pasta water.
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7
Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes.
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8
As the clams open, remove to a bowl.
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9
Meanwhile, add linguine to boiling pasta water.
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10
When all the clams are out, increase heat to high and add 1/2 cup of the parsley.
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11
Cook until liquid is reduced by half.
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12
Meanwhile, shuck the clams.
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13
When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce, and drizzle with remaining 2 tablespoons olive oil.
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14
Cook and toss until the pasta is coated with the sauce.
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15
Add shucked clams and remaining 1/4 cup chopped parsley.
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16
Cook a minute more, to blend the flavors, and serve.
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17
Linguine with red clam sauce is almost never found in Italy, but a big seller in Italian American restaurants here in the United States.
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18
So, when you go to Italy, eat it as they do, with white clam sauce, and never, ever ask for cheese to put on your linguine with clam sauce.
