Linguine Vongole (Linguine with fresh Clam Sauce)

Start to cook pasta in boiling salted water until Aldente

Rinse & scrub clams in fresh water.

Chop & mince whole head of garlic

Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering.

Add salt & oregano

Add clams to pot & cover. Let simmer until clams start to open & then add butter.

Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open).

Plate and garnish with chopped parsley & crushed red pepper flakes.