![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/01\/PNW-Creamy-Razor-Clam-Linguine-with-Parsley-and-Chives.jpg\")
<\/p>\nPNW Creamy Razor Clam Linguine with Parsley and Chives<\/p>\n
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1 1\/2 C. razor clams, cut into 1\/2-inch pieces<\/p>\n
10 ounces linguine<\/p>\n
1\/4 C. butter<\/p>\n
1\/4 C. olive oil<\/p>\n
1 C. onion, diced<\/p>\n
4-5 cloves garlic, minced<\/p>\n
1 C. white wine<\/p>\n
2 C. tomatoes, diced<\/p>\n
1 T. oregano, chopped (optional)<\/p>\n
1 C. parsley, chopped<\/p>\n
2 T. basil, chopped (optional)<\/p>\n
saffron or red pepper flakes (optional)<\/p>\n
1\/3 C. Parmesan, grated<\/p>\n
<\/p>\n
In a large saucepan, sweat the onions and garlic over medium heat in the butter and olive oil. Add wine (I add several strands of saffron to the wine half an hour beforehand) and cook for a few minutes, then add tomatoes and oregano and simmer 10\u00e2\u20ac\u201c15 minutes. If sauce gets too thick, add a splash of water. If using fresh pasta, add the razor clams to sauce when putting pasta into boiling water; if pasta is dried, wait until it is half-cooked and then add clams to sauce. The razors only need a few minutes of cooking. Drain and toss pasta in a large bowl with sauce, parsley and any other herbs. Serve with Parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"
PNW Creamy Razor Clam Linguine with Parsley and Chives 1 1\/2 C. razor clams, cut into 1\/2-inch pieces 10 ounces linguine 1\/4 C. butter 1\/4 C. olive oil 1 C. onion, diced 4-5 cloves garlic, minced 1 C. white wine 2 C. tomatoes, diced 1 T. oregano, chopped (optional) 1 C. parsley, chopped 2 T. basil, chopped (optional) saffron or red pepper flakes (optional) 1\/3 C. Parmesan, grated In a large saucepan, sweat the onions and garlic over medium…<\/p>\n