Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Spaghetti with Clams
Spaghetti with Clams
(Spaghetti alle Vongole)
1 and 1/4 to 1 and 1/2 lbs. small manila clams, scrubbed
1 cup ripe sweet cherry tomatoes available, halved
1/2 cup tender bread crumbs made from day-old country-style bread ground in a food processor
8 tbsp extra-virgin olive oil
5 tbsp dry white wine
1/2 lb dried spaghetti
2-4 cloves garlic, peeled and coarsely chopped
2 pinches dried red pepper flakes
Leaves from 3 branches basil (about 1 cup), coarsely chopped
Sprigs from 6 stems flat-leaf parsley, coarsely chopped
Freshly ground black pepper
Preheat oven to 400F.

Bring a large pot of salted water to a boil over high heat.

Combine bread crumbs, 2 tbsp of the olive oil, 1/4 tsp salt, and 1/4 tsp of the wine in a small bowl.

Spread bread crumb mixture out on a baking sheet and toast in oven until unevenly golden, about 5-7 minutes.

Season to taste with pepper and toss while still warm.

Set aside in a warm spot.

Place tomatoes in a bowl.

Season with a few pinches of salt, and set aside.

Add pasta to boiling water and cook until 'al dente', about 10-12 minutes.

Put garlic, red pepper flakes, clams, and remaining olive oil and wine into a large skillet, cover tightly, and cook over high heat, swirling skillet over heat occasionally, until all clams have popped open, 2-5 minutes.

Discard any clams that refuse to open.

Uncover skillet and reduce heat to medium-low.

Add in tomatoes, basil, and parsley and simmer until just warmed through, about 3-5 minutes.

Drain pasta.

Add pasta to skillet with clams, and toss well.

Adjust salt to taste.

Transfer to a platter.

Sprinkle with the bread crumb mixture, and serve immediately. Serves 2-4.
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