Linguine with Fresh Clams

Heat the olive oil in a medium skillet over high heat. Add the garlic and onion, cook until translucent, approximately 8 minutes.

Add the wine, chicken stock, lemon juice, oregano, crushed red pepper flakes, parsley, salt and pepper. Bring to a boil, turn down the heat and add the chopped clams. Simmer for about 5 minutes.

Next, add the whole clams, cover and steam for approximately 8 minutes or until the clams open. Transfer to a bowl and discard any clams that do not open.

Finally, toss the linguine with the sauce right in the pan. Serve in bowls and top with the whole clams.

Garnish with freshly grated cheese and parsley.