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Growing up as a first generation Italian-American, Judge Patricia DiMango of the TV courtroom show "Hot Bench" spent a lot of time in the kitchen, both cooking and eating. Her favorite food was pasta, so it's no surprise that years later she wrote a cookbook devoted to this Italian staple. Her linguine with clam sauce is quick, easy and so good! You can make it with canned clams, fresh clams or a combination of the two.
For another take on pasta with clams, check out Rach's version of linguine con vongole, which includes anchovies and white wine.
Bring a large pot of water to a boil.
Meanwhile, in a medium saucepan (or large, if you use fresh clams), heat oil and saute the garlic until golden. Add the red pepper flakes, oregano, 3 to 4 tablespoons of the parsley, and salt and pepper. Stir for about 1 minute to release the flavor.
Add the 2 cans of chopped clams along with the whole clams, their liquids, and the bottle of clam juice. Heat all the ingredients. (If using fresh clams, cook until they open.) Add more clam juice or pasta water for desired consistency.
Cook linguine or spaghetti according to the directions on the package for al dente. Drain and place it in a large, deep serving platter or bowl. Add the clam sauce to the pasta.
Sprinkle with the remaining parsley and serve.
Excerpted from From the Kitchen to the Courtroom: Doing Justice to Pasta by Patricia DiMango. Copyright © 2021 by Judge Patricia M. Di Mango. Used with permission by Tellwell Talent. All rights reserved.