Food Network: Linguine with Clam Sauce

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Linguine with Clam Sauce
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 pound linguine, or spaghettini
2 tablespoons olive oil
3 ounces chorizo, diced
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 pound Little Neck clams, scrubbed and purged in water
3/4 cup dry white wine
1/2 cup clam juice

1/2 cup heavy cream
2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped fresh parsley leaves
1/2 cup finely grated Parmesan

Directions
Bring a large pot of salted water to a boil. Add the
linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander,
reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with
the cooking liquid. Cover and set aside.

In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the
chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring,

until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and
cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute.
Add the clams, cover, and shaking occasionally, cook until the clams open, about 5
minutes. Discard any unopened clams. Add the cream and lemon juice, stir well, and
simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin
olive oil and parsley, and toss to coat. Divide among serving bowls and top each
portion with cheese. Serve immediately.