Linguine With Red Pesto Clam Sauce

• linguine↗12 ounces

  12

• olive oil↗1 tablespoon

  1

• onion↗1 cup

  finely diced

• garlic cloves↗4

  chopped

• (10 ounce) can baby clams↗1

  with liquid

• white wine↗1⁄2 cup

  1⁄2

• white wine vinegar↗1⁄2 tablespoon

  1⁄2

• red pesto sauce↗1⁄4 cup

  1⁄4

• dried oregano↗1 teaspoon

  1

• nutmeg↗1⁄4 teaspoon

  1⁄4

• fresh parsley↗1⁄4 cup

  chopped

• salt and pepper

  to taste

• fresh parmesan cheese↗

  grated (to garnish)

• fresh parsley↗

  chopped (to garnish)

Step-by-step instructions

1. 1

   Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse.

2. 2

   Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and sauté for 5 minutes or until translucent. Do not brown them.

3. 3

   Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste.

4. 4

   Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!