LINGUINE AND CLAM SAUCE RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
• While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
• Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
• Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

Steps:

• Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.
• Drain clams, reserving juice.
• Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes.
• Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.
• *1 tsp. dried Italian seasoning may be substituted.
• Note: For testing purposes only, we used Dean Jacob's Grinder Fresh Italiano All Natural Seasoning.