Linguine with Clams

thecozycook.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

3 (6.5 oz.) cans chopped clams, juices reserved

½ lb. Linguine

1 tablespoon olive oil

4 oz. Pancetta, see notes

1 cup dry white wine, see notes

1 medium shallot, finely diced

6 tablespoons salted butter

4 cloves garlic, minced

¾ cup Parmesan cheese, grated

2 tablespoons Lemon Juice

½ cup Pasta Water

Seasonings

¾ teaspoon oregano

½ teaspoon basil

½ teaspoon salt

1 pinch red pepper flakes

subheading: For Serving:

High-quality Lemon Pepper Seasoning, see notes

Freshly chopped parsley

Lemon slices

Directions at thecozycook.com

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