Pasta Alle Vongole Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/8 teaspoon red pepper flakes
• 1/3 cup dry white wine
• 1 dozen littleneck clams, scrubbed
• 1/4 teaspoon dried oregano
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper
• 4 ounces linguine
• 1/2 cup loosely packed fresh flat-leaf parsley, chopped