1 cup extra virgin olive oil
1 Vidalia onion, chopped
12 cloves garlic, chopped
2 tsp red pepper flakes
¾ tsp dried basil
1 tsp salt
¾ tsp dried oregano
1 cup dry white wine
2 8oz bottles Bar Harbor clam juice
2 10oz cans baby clams, drained, juice reserved
1 6.5oz can minced clams, drained, juice reserved
2 6.5oz cans chopped clams, drained, juice reserved
4 tbsp cold unsalted butter, cut into small pieces
3 tbsp chopped fresh parsley
Salt & pepper to taste
Heat the oil in a large saucepot over medium high heat and add the onion; sauté until golden. About 4 minutes.
Add the garlic, red pepper flakes, salt and oregano. Cook, stirring frequently until the garlic is golden.
Stir in the wine and clam juice. Bring to a boil and continue cooking until the liquid is slightly reduced. Stirring occasionally.
Cook the pasta according to package with 1 bottle of clam juice, the reserved clam juice from the canned clams and water, until al dente, and drain.
While the pasta is cooking, add the clams to the sauce and simmer; Remove from heat and add the butter until melted.
Add the pasta to the sauce with the parsley. Season with the salt & pepper and toss.
Serve with your favorite bread or salad.